Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream and pecans, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
Bake at 450° for 13 to 15 minutes or until golden.
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I made mine slightly different as I noticed that this recipe is used to make several other scones from savory to sweet. I have a recipe that only uses whipping cream and it's always been fabulous but I tried this one and it's as good or better. I made apricot white chocolate scones with almond frosting. I replaced the brown sugar with white and added 1/2 cup each of cut-up dried apricots and white chocolate chips. I also added a whole cup of cream so the dough stuck together better. I divided the dough in half and mashed it down on a floured board making a 7" circle and cut each circle into 6 pie shapes. Then I made frosting using some more cream and powdered sugar and some vanilla and almond extracts. And a pinch of salt. If I had some toasted slivered almonds I would have sprinkled them in top. Sooo good.
worst recipe I've ever seen! Sorry I've even tried it! Only moisture was from the whipped cream. No way it was enough moisture to begin to hold the dry ingredients together. DONT BOTHER! You'll be very disappointed and even more frustrated as well as wasting ingridients. Looks for better and proven recipes.
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