Recipe - Lemon Pecan Scones

2 cup Unbleached white flour
One fourth cup Sugar
1 tablespoon Baking powder
One half teaspoon Salt
Grated zest of one lemon
One half cup Chopped pecans
1 One fourth cup Heavy cream
One half teaspoon Lemon extract
1 tablespoon Melted butter
1 tablespoon Sugar

Preheat oven to 425ø. 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 overmix. 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 375ø for 1520 minutes or
until golden brown.

Formatted and Busted by Carriej999@AOL.com 3/6/8

Recipe by: Galena Street Mountain Inn, Frisco, Colorado

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Mar 8,
1998