Lemon Pecan Scones

Recipe Ingredients

2 cups	125g / 4.4oz	Unbleached white flour
1/4 cup	49g / 1.7oz	Sugar
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt
		Grated zest of one lemon
1/2 cup	73g / 2.6oz	Chopped pecans
1 1/4 cups	296ml	Heavy cream
1/2 teaspoon	2.5ml	Lemon extract
1 tablespoon	15ml	Melted butter
1 tablespoon	15ml	Sugar

Recipe Instructions

Preheat oven to 425.

Combine the flour, sugar, baking powder, and salt in a bowl. Add the lemon zest and pecans. In a measuring cup, stir together heavy cream and lemon extract.

Stir into dry ingredients until dough holds together in a rough mass. Do not over-mix. The dough will be quite sticky. Lightly flour a board and transfer the dough to it.

Knead the dough 8 or 9 times. Pat into two circles about 6 inches round. Brush melted butter over the top and side of the circle of dough and sprinkle the sugar on top.

Cut each circle into 6 wedges and place pieces on an ungreased baking sheet, allowing about an inch between pieces.

Bake at 375 for 15-20 minutes or until golden brown.

Source:
Galena Street Mountain Inn, Frisco, Colorado

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