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Orange-Pecan Scones

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!

Southern Living APRIL 2001

  • Yield: 16 scones

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.

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Orange-Pecan Scones recipe

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