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| Lemon Pecan Scones presented by Galena Street Mountain Inn | Email this page to a Friend |
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2 cups unbleached white flour
1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt Grated zest of one lemon 1/2 cup chopped pecans 1 1/4 cups heavy cream 1/2 teaspoon lemon extract 1 tablespoon melted butter 1 tablespoon sugar 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 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 375° for 15-20 minutes or until golden brown.
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Galena Street Mountain Inn
Frisco, Colorado Skiing, cozy fires and magnificent views in the splendor of the Rocky Mountains! |
 Click here for pictures and information about the inn. |
Biscuits and Scones