This week, I've been particularly excited to start cooking from Dorie Greenspan's Baking from My Home to Yours, which is of course famous in the blogosphere but which I just got in the mail...yay! The first recipe I made was the Corniest Corn Muffins, which I'll post about later, but today I made her Pecan Sour Cream Biscuits...I iced them and called them scones, and my housemates never knew the difference. ;) Very delicious! I love making scones because they're super easy but feel very special, and these definitely did not disappoint.
Pecan Scones (slightly adapted from Dorie's recipe)
2 c all purpose flour
1 T baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 c packed brown sugar
5 T cold unsalted butter, cut into lots of small pieces
1/2 c sour cream
1/4 c milk
2/3 c pecans
1. Preheat oven to 425 degrees. Coarsely chop the pecans and then toast them over medium heat in a small saucepan. Set aside to cool.
2. Whisk together flour, baking powder, salt, and soda. Whisk in the brown sugar. Drop in the butter and cut in with a pastry cutter (or your fingers).
3. Stir together the sour cream and milk and pour in. Mix together with a fork and then knead briefly to bring the dough together. Knead in the pecans. Scoop up spoonfuls of the dough and pat into 12 rounds. Place on a cookie sheet lined with tinfoil. Bake about 12-15 minutes until nicely browned on the bottom.
4. Make a quick icing--mix together confectioner's sugar and half-and-half until you get a thick but drizzle-able consistency. Drizzle over the scones and eat them warm.