she prefers this recipe b/c you don't have to cut in the butter.
since i'm visiting a friend today, i decided to try this recipe out. i didn't add the lemon extract, and i just added the zest from two lemons to give more a lemon flavor. also i used a bit of the cream to lightly coat the scones, then sprinkled raw sugar on top.
here's the recipe.
Lemon Pecan Scones presented by Galena Street Mountain Inn
2 cups unbleached white flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Grated zest of one lemon
1/2 cup chopped pecans
1 1/4 cups heavy cream
1/2 teaspoon lemon extract
1 tablespoon melted butter
1 tablespoon sugar
Preheat oven to 425°. Combine the flour, sugar, baking powder, and salt in a bowl.
Add the lemon zest and pecans. In a measuring cup, stir together heavy cream and lemon extract. Stir into dry ingredients until dough holds together in a rough mass.
Do not overmix. The dough will be quite sticky.
Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times.
Pat into two circles about 6 inches round.
Brush melted butter over the top and side of the circle of dough and sprinkle the sugar on top.
Cut each circle into 6 wedges and place pieces on an ungreased baking sheet, allowing about an inch between pieces.
Bake at 375° for 15-20 minutes or until golden brown.
overall, i liked the texture of the scones. however, i wish it was a bit more fluffy. i wonder if i could add some baking soda and see if that makes it rise more.