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Back Creek Tea Scones

From
Stir to mix:
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

Add: 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!