Yield
16 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!

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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

Ratings & Reviews

Angelyn's Review

cyndi2774
February 19, 2011
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.

cyndi2774's Review

Angelyn
March 21, 2009
There's a video here: http://www.myrecipes.com/recipes/howto/video/0,28816,1720348,00.html?iid=edit-dt-032009 which shows how to make these scones. The dough is much wetter than I would have expected, so I am glad I watched the video.