Lemon Pecan Scones

Name: Lemon Pecan Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 scones
Ingredients: 2 cups unbleached white flour; 1/4 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 grated lemon, zest of; 1/2 cup chopped pecans; 1 1/4 cups heavy cream; 1/2 teaspoon lemon extract; 1 tablespoon melted butter; 1 tablespoon sugar

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Recipe by Theresa Thunderbird

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READY IN: 40mins

YIELD: 12 scones

UNITS: US

INGREDIENTS

Nutrition

2

cups unbleached white flour
¹⁄₄

cup sugar
1

tablespoon baking powder
¹⁄₂

teaspoon salt
1

grated lemon, zest of
¹⁄₂

cup chopped pecans
1 ¹⁄₄

cups heavy cream
¹⁄₂

teaspoon lemon extract
1

tablespoon melted butter
1

tablespoon sugar

DIRECTIONS

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.

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