| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
30 |
Scones |
INGREDIENTS
| 4 |
c |
All-purpose flour |
| 4 |
ts |
Double-acting baking powder |
| 2 |
tb |
Sugar |
| 2 |
|
Sticks cold, unsalted butter, cut into pieces |
| 4 |
lg |
Eggs |
| 4 |
tb |
Milk |
| 1 |
c |
Finely chopped toasted pecans |
INSTRUCTIONS
In a food processor, process the flour, the baking powder, the sugar, and
the butter until the mixture just resembles coarse meal. In a small bowl
whisk together the eggs and the milk, add the mixture to the processor, and
blend the dough, pulsing the motor, until it is just combined. Turn the
dough out onto a floured surface and knead in the pecans. Roll or pat the
dough 1/2 inch thick, with a 2" cutter cut out rounds, and transfer them to
a greased baking sheet. Bake the rounds in the middle of a preheated 425
degree oven for 14 minutes, or until they are pale golden. Makes 30 scones.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When God ordains, He sustains.”