WITH A CUPPA:

Pecan Scones (Domain Magazine, November/December 1989)

Buttery scones enriched with pecans and sour cream. Makes 24 to 28 Scones

4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup brown sugar
1 cup coarsely ground pecans
1/2 pound butter, chilled and cut into cubes
1 cup sour cream
1 cup milk

Preheat oven to 375 degrees.

Sift together flour, baking powder, and salt.

Add sugar and pecans.

Cut in butter until mixture resembles bread crumbs.

Combine sour cream and milk, add to dry mixture, and stir just until mixed.

On well-floured board, divide dough into 6 balls, flatten each to 5/8-inch thickness, and cut into wedges or circles.

Bake at 375 degrees on ungreased sheet until golden brown, 15 to 20 minutes.