Lemon Pecan Scones

This started as a Lemon Blueberry scone recipe and has evolved in my kitchen over the past two years to yield this yummy breakfasty goodness.Lemon Pecan Scones
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Grated zest of one lemon
1/2- 3/4 cup chopped pecans
1 1/4 cups heavy cream
1/2 teaspoon lemon extract

1/2 cup powdered sugar
1-2 T. fresh lemon juice

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. Use an ice cream scoop and drop onto an ungreased baking sheet (I use my silpat), allowing about an inch between pieces. Bake at 375° for 15-20 minutes or until golden brown. Mix powdered sugar with lemon juice until desired consistency and drizzle over warm scones.

**Note-for lower fat scones you can substitute 8 oz. of lemon yogurt for the heavy cream and lemon extract.

posted by Special K