Tonight she wanted to play around with a pecan version of this Pacific Northwest treat and serve up a warm platter. We in turn would try using a little restraint for once, and not devour them in one sitting as Casey endorsed, but enjoy them for a couple of days.
In addition to a Pavlovian response-inducing aroma affecting both man and kitchen Collie, the pecan scones were a total success. Now justifications to scarf them down - lunch, snack, carbo-load, breakfast - are secondary to, OK, how long before the next batch.
1 Cup unbleached flour
1 Tablespoons baking powder
4 Tablespoons granulated sugar
1/2 Teaspoon salt
1/3 Cup butter or margarine
1 Cup finely chopped pecans
3/4 Cup milk
Combine all dry ingredients in a medium bowl. Cut in butter, and mix well. Stir in pecans. Add milk and stir until dough clings together. Do not over stir or the scones will be tough.
On a lightly floured surface, roll or pat into a circle that is 3/4 inch thick. Cut into wedges. Place on an ungreased cookie sheet. Brush with milk and sprinkle with sugar.
Bake in a 425 degree oven 15 minutes or until golden brown.