Rating: 4 stars
2 Ratings
  • 5 star values: 1
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  • 3 star values: 1
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  • 1 star values: 0

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!

Recipe by Southern Living April 2001

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Yield:
16 scones
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Ingredients

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Directions

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  • 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.

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  • 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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