Whatever is true, noble, right, pure, lovely, admirable,excellent or praiseworthy...think about such things." Phil. 4:8

Saturday, May 21, 2011

Someone's in the Kitchen ... Raspberry Pecan Scones

Illustration by Jessie Wilcox Smith

This is a wonderful scone recipe we  served at The CatBird Seat Cafe`/Tea Room.  It is very easy and soooo d-lish! 

Raspberry Pecan Scones
Preheat oven 400
2 1/4 C. Unbleached all purpose flour
1/3 C. Sugar
1 T. Baking Powder
½ tsp. Salt
3/4 C. (1 ½ sticks) chilled unsalted butter, diced
3/4 C. + 2T. Chilled whipping cream
3/4C. Toasted Pecans
4T. Raspberry Preserves
Combine 1st 4 ingredients in a processor. Blend 5 seconds, add butter using on/off button until mixture resembles coarse cornmeal. Add 3/4 C. Cream - blend by pulse just til dough comes together. Turn dough on to lightly floured surface. Sprinkle w/ ½ C. Nuts. Gently knead w/ 4-5 turns to mix in nuts. Divide dough into 4 equal parts. Shape each into a ball. Press out to 6" discs / 1/4" thick. Spread preserves over 2 rounds leaving ½" border. Place 1 disc on top of jellied disc. Seal edge. (Can be made 1 day ahead - wrap in saran and chill)
Butter large baking sheet. Brush each round w/ 1 T. remaining cream. Sprinkle w/ 1/4 c. remaining nuts and press nuts to adhere. Cut each round into 6 wedges. Space 1" apart on baking sheet. Bake til puffed & golden. Approx. 16 minutes
When you get a chance to make these scones... please come back and let me know what you thought! I think you are going to love them!
Blessings, Linda

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  1. I loved the Catbird Seat! We have wonderful memories of your lovely tea shop. My daughter,(now married), has often said she would die for your wonderful sugar scones!! Was so happy to find your blog today!

    1. Thank you for such a sweet comment! I just made 10 dozen of those sugar cream scones for a memorial 2 weeks ago... they are really good! LOL!