Orange-Pecan Scones

Orange-Pecan Scones Recipe
These orange-pecan scones are a company-worthy brunch treat that cook up soft and moist. If you don't like pecans, sub another nut or leave them out!

Yield:

16 scones

Recipe from


Ingredients

2 cups self-rising flour
1/2 cup sugar
2 teaspoons grated orange rind
1/3 cup butter or margarine
1/2 cup buttermilk
1/4 cup fresh orange juice
1/2 cup chopped pecans
1 teaspoon vanilla extract
Sugar

Preparation

Combine first 3 ingredients. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk and next 3 ingredients, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times.

Divide dough in half; pat each portion into a 7-inch circle, and place on a lightly greased baking sheet. Cut each circle into 8 wedges; sprinkle evenly with sugar.

Bake at 425° for 12 to 14 minutes or until golden brown.

Note: Freeze scones up to 1 month. Thaw in refrigerator 8 hours. Bake scones at 350º for 10 minutes or until thoroughly heated.

Note:

April 2001
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