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| Illustration by Jessie Wilcox Smith |
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!
Enjoy!!!
Blessings, Linda
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