Ingredients Jump to Instructions ↓

  1. 3 cups King Arthur Unbleached All-Purpose Flour

  2. 1 tablespoon baking powder

  3. 1 teaspoon salt

  4. 1/2 cup sugar

  5. 1 cup pecan meal

  6. 1/2 cup chopped pecans

  7. 1/2 cup cinnamon chips*

  8. 1/2 cup butter or margarine

  9. 3/4 cup buttermilk

  10. 2 large eggs

  11. 2 teaspoons vanilla or 1/4 teaspoon vanilla flavor powder

Instructions Jump to Ingredients ↑

  1. Instructions In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, pecan meal, pecans and cinnamon chips. Cut in the butter or margarine until the mixture resembles coarse cornmeal, with a few larger chunks of butter still showing. In a separate bowl, beat together the buttermilk, eggs and vanilla. Pour the wet ingredients over the dry ingredients, and stir to combine. Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together. Pat it into a rectangle about 8 x 10 inches, and cut the dough into 2 to 3-inch diamonds or squares with a sharp knife. Place the scones on an ungreased cookie sheet, and bake in a preheated 400F oven for 12 to 14 minutes, until theyÂ’re golden brown. Remove them from the oven, and serve warm. *Available through our the Baker's Catalogue


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