Orange-Pecan Scones

1. 1

   Combine first 3 ingredients. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk and next 3 ingredients, stirring just until dry ingredients are moistened.

2. 2

   Turn dough out onto a lightly floured surface; knead 3 or 4 times.

3. 3

   Divide dough in half; pat each portion into a 7-inch circle, and place on a lightly greased baking sheet. Cut each circle into 8 wedges; sprinkle evenly with sugar.

4. 4

   Bake at 425u00b0 for 12 to 14 minutes or until golden brown.

5. 5

   Note: Freeze scones up to 1 month. Thaw in refrigerator 8 hours. Bake scones at 350u00b0 for 10 minutes or until thoroughly heated.

* Per serving · 4 servings · Values may vary.

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