Raspberry Pecan Scones

June 27, 2013

199

Soft and tender scones with a raspberry filling.

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

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...
See the full directions on my site

Nutritions

Calories
225

Sodium
173mg
7% DV

Fat
11g
17% DV

Protein
3g
6% DV

Carbs
23g
7% DV

Fiber
1g
5% DV

Brunch Baked