Recipe: Pecan and Cream Cheese Scones

PECAN AND CREAM CHEESE SCONES


2 cups flour
1/4 cup sugar
2 tsp baking powder
1 tsp salt
3 tbsp butter
3 tbsp cream cheese
2/3 cup milk
1 egg
1/2 cup pecans, chopped
1 egg yolk
2 tbsp cold water
Butter or clotted cream (recipe) and jam (for serving)

Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.

Sift together the flour, sugar, baking powder, and salt. Cut the butter and cream cheese into the dry ingredients until crumbly; set aside.

Beat together the milk and egg. Pour into the dry ingredients, stirring until well blended. Add the chopped pecans and combine well with the dough.

Using an ice-cream scoop, scoop out the scones and place on baking sheet. Beat the egg yolk with the 2 tablespoons cold water. Using a pastry brush, brush the glaze on each scone.

Bake 25 to 30 minutes, or until golden.

Serve hot or cold with butter or clotted cream and jam.

Source: Tea Time: Tradition, Presentation, and Recipes by M. Dalton, 1992