Lemon Pecan Scones

READY IN: 40mins
YIELD: 12 scones




  • Preheat oven to 425.
  • Combine the flour, sugar, baking powder, and salt in a bowl.
  • Add the lemon zest and pecans.
  • In a measuring cut,stir together heavy cream and lemon extract.
  • Stir into dry ingredients until dough holds together in a rough mass.
  • Do not overmix.
  • The dough will be sticky.
  • Lightly flour a board and transfer the dough to it.
  • Knead the dough 8 or 9 times.
  • Pat into two circles about 6 inches round.
  • Brush melted butter over the top and side of the circle of dough and sprinkle the sugar on top.
  • Cut each circle into 6 wedges and place pieces on an ungreased baking sheet, allowing about an inch between pieces.
  • Bake at 375° for 15-20 minutes or until golden brown.