Ingredients:
2 cups flour
3 tablespoons sugar
1/4 teaspoon salt
1 tablespoon baking powder
1/4 cup chopped pecans, toasted
6 tablespoons shortening
1 eggs, well beaten
1/3 cup half-and-half
1/2 cup dried cherries
2 tablespoons brandy or 2 tablespoons apricot nectar
1 tablespoon half-and-half
2 teaspoons sugar
Directions:
Combine 1/2 cup of dried cherries (or other dried fruit) with 2 tablespoons brandy or apricot nectar.
Let stand for 15 minutes.
Combine dry ingredients (flour, sugar, salt, baking powder).
Cut the shortening into the dry ingredients well.
Add pecans.
Make a ‘hole’ in the center of the dried mixture.
Stir together well beaten egg and half-and-half.
Add egg and fruit mixtures to dry ingredients all at once.
Using a fork, stir just until moistened.
Turn dough onto a lightly floured surface.
Knead for 12 to 15 strokes.
Form dough into a 7 inch circle, and cut into 8 wedges.
Place scones 1 inch apart on an ungreased baking sheet.
Brush tops with 1 tbsp half-and-half, sprinkle with 2 tsp sugar.
Bake in a 400 degree oven for 12 to 15 minutes.
Cool on a wire rack for 5 minutes.
Serve warm with maple-nut butter posted on this site, if desired.
Servings: 6-8
Time preparation: 45 min.
Time total: 60 min.