A Great Puh-Cahn Recipe

DO NOT PRONOUNCE PECAN AS "PEE CAN" . Every self-respecting Texan knows that ain't how to say it!

This recipe makes about 28 scones. (Some grocery store purchased 'cans are already toasted. I like to do my own with a little butter and salt . Course, right now the little buggers aren't in season, but I try to keep several packages of shelled pecans in the freezer.) Wonderful with some orange butter on the side. ( softened butter whisked with a little bit of orange marmalade and orange zest - grated rind from a fresh orange)

Buttery Pecan Scones

4 cups all-purpose flour (I use a cake flour)

3 teaspoons baking powder

1/2 teaspoon salt

1/4 cup brown sugar

1/2 cup chopped toasted 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.Sprinkle warm tops with granulated sugar.