Back Creek Tea SconesFrom BACK CREEK INN BED & BREAKFAST
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
Cut in with pastry blender:
8 tablespoons (1 stick, cut up) cold unsalted butter
1/3 cup sugar
Add and stir with fork until soft dough:
2/3 cup milk
Put on lightly floured board, give 10 kneads, with 1/4 cup chopped pecans. Pat into circle; cut into 8 wedges. Place on cookie sheet. Bake 12 minutes at 400°. Place on linen towel on rack and cover to cool.
Serve with homemade jam. Enjoy!