Pecan scones

When Victoria asked if scones sounded good and should she bake up a platter, the first response that came to mind was "Is that a trick question?"

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.

   Pecan Scones

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.