CONSUME MASS QUANTITIES:

Apple Pecan Scones (Contra Costa Times, 10/24/2007)

4 cups all-purpose flour

2/3 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup cold, unsalted butter, cut into chunks

2 eggs, beaten, divided use

11/2 cups whipping cream

1 tablespoon vanilla extract

1 baking apple, finely chopped

1/4 cup chopped pecans

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat.

2. In a mixer bowl fitted with paddle attachment, beat flour, sugar, baking powder, salt, cinnamon and nutmeg on low speed until blended, for 2 minutes. With mixer running, gradually drop in bits of butter, mixing until it resembles coarse crumbs.

3. Set 1 tablespoon of the beaten egg aside. Whisk together remaining egg, cream and vanilla. Pour over dry ingredients and using a fork, stir until dough starts to bind together.

4. Turn dough out onto a lightly floured work surface and knead in apple pieces and pecans. Continue to knead dough until it holds together, about 6 times. Shape into a ball and pat into a 10-inch circle. Place on prepared baking sheet.

5. Using pizza cutter or sharp knife, cut into 18 wedges. Do not separate wedges. Brush top with reserved egg. Bake in preheated oven until light brown, 18 to 22 minutes. Serve warm.