Recipe by Sue Lau
Great when relaxing with a cup of hot tea or cappuccino. Nice, light, and refreshing.
Top Review by Annacia
These are lovely with your coffee. In consideration of jdoe's review I added a 1/2 tsp of lemon extract. The lemon flavor was still very mild. I had to use a good bit of extra flour in handeling the dough as mine was very soft and on the sticky side. They took the full 20 mins to brown. The final word is that they are still yummy :D
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄2 cup chopped pecans
- 2 grated lemons, zest of
- 1⁄4 teaspoon salt
- 4 tablespoons unsalted butter, cut into pieces
- 2 large eggs
- 1⁄2 cup half-and-half
- 3 tablespoons turbinado sugar, for sprinkling (optional)
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Grease baking sheet.
- Combine flour, sugar, baking powder, pecans, lemon zest, and salt in mixing bowl.
- Using pastry blender or fork, mix in butter until flour resembles coarse crumbs.
- Beat together eggs and half and half; fold into dough and knead slightly until just blended.
- Do not overmix.
- Divide dough into 4 parts.
- Gently pat each part into a patty about 1" thick and use a biscuit cutter or floured glass to cut scone shapes.
- Do the same with the other parts.
- Be gentle patting the excess dough back together to recycle.
- If you handle too much, the dough becomes tough.
- Place scones on greased baking sheet; sprinkle tops with turbinado sugar, if desired.
- Bake at 400 degrees for 15-20 minutes or until light golden.
- Serve warm, or cool on a wire rack.