RASPBERRY PECAN SCONES

Filed under Breads, Breakfast & Brunch

Ingredients:
2 1/4 cups flour 
1/3 cup sugar 
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled, unsalted butter, cut into ½-inch cubes
3/4 cup plus 2 tablespoons chilled whipping cream (or evaporated milk)
3/4 cup pecans, toasted and coarsely chopped
4 tablespoons raspberry preserves
1-2 teaspoons granulated sugar

Directions:
Preheat oven to 350 degrees.  Combine flour, sugar, baking powder and salt in a food processor and blend for 5 seconds.  Add butter and blend, using on/off turns, until mixture resembles coarse meal.  Add ¾ cup cream.  Blend again, using on/off turns, just until dough comes together.  Turn dough onto lightly floured surface.  Sprinkle with ½ cup nuts.  Gently knead to mix in nuts.  Divide dough into 4 equal pieces; shape each into a ball.  Press each ball into a 6-inch round (about ¼ inch thick).  Spread preserves over 2 rounds, leaving ½ inch border.  Place 1 plain dough round atop each preserve covered round; seal edges.  Lightly grease a large baking sheet and place round on work surface.  Brush each with 1 tablespoon remaining cream.  Sprinkle with remaining ¼ cup nuts and granulated sugar.  Cut each round into 8 wedges.  Arrange wedges on prepared sheet, spaced about 1 inch apart.  Bake scones until puffed and deep golden, 15-17 minutes.  Serve warm or at room temperature.

Let's Dish
Normally, I'm not a big fan of scones.  I just don't know what all the hype is about.  I find them dry and crumbly.  And I've never been very good at making them either.  But these scones are the one exception.  Not only can I make them with great success, they are absolutely heavenly.  I dare say they are the best scones ever!  I make mine in an electric stand mixer (it even does a good job of cutting in the butter) instead of a food processor, and they turn out beautifully.  You could use other preserves, of course, but I've never tried it because I love the raspberry/pecan combination.  I'm thinking of experimenting with Nutella filling though.  Please, if you've ever been frustrated by the making (or the eating) of scones, try this recipe!

Who Dished It Up First
My friend and neigbhor Kristen.  And I'm so glad she makes them often and invites me over to eat them!