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Lemon Pecan Scones presented by Galena Street Mountain Inn
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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!
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Click here for pictures and information about the inn.
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