This is my go-to recipe when I want something different for breakfast. Would be great for company, especially brunch, but easy enough to make any time. I like to snack on them after work! Not sure about the review saying it's missing eggs - it doesn't need them. The dough should be wet enough to stick to your fingers, but you barely have to handle it so it shouldn't be a problem. This is a simple recipe and if made exactly as instructed, it's delicious. Moist and a little chewy, not tough and dry like most scones.
1994 Recipe Hall of Fame
Yield: 16 scones
- 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
- 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.
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Orange-Pecan Scones Recipe at a Glance
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