4 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup brown sugar 1 cup coarsely ground 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.
Featured in the November/December 1989 issue of Domain Magazine Buttery scones enriched with pecans and sour cream.
I coerced my sweet husband into being the guinea pig for my first attempt at scones because, as he said, he does NOT like scones. I made only 6 for the test. He ate 5 of them. 'Nuff said. I actually made enough of the recipe for 12. I covered the remaining half, twice, with plastic wrap and refrigerated it for a week to see if the dough could be made in advance. They were just as good baked a week later and even easier to handle.