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1
Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, granulated sugar, baking powder and salt.
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2
Cut the cold butter into small pieces.
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3
Cut the butter into the flour until the mixture resembles crumbs.
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4
Now finely chop the pecans and stir them into the flour mixture.
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5
Mix the egg and cream together.
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6
Add the mixture to the bowl and stir until just combined.
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7
Turn the mixture onto a cutting board.
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8
The dough will be very crumbly, but do not let your heart be troubled.
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9
With your hands, push the mixture together into a large ball.
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10
Do not knead or press too much; you want to leave that gluten alone!
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11
With a rolling pin, very gently roll out the dough into a 10-inch round, about 3/4 inch thick.
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12
With a sharp knife, cut the round into 8 equal-size wedges.
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13
Transfer the wedges to a baking sheet lined with a Silpat baking mat.
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14
(Or just spray the pan with cooking spray; either one will work!)
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15
Bake the scones for 22 to 26 minutes, until they're just barely starting to brown.
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16
Do not allow the edges to become dark or the Red Coats will come and get you.
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17
Allow the scones to cool completely before icing.
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18
In a medium mixing bowl, stir the icing ingredients until smooth.
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19
Pour generously over the scones and sprinkle with pecans.
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20
Allow the icing to set before serving.
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21
Photograph by Coral Von Zumwalt
