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Thursday, June 21, 2012

PW's Pecan Scones, again!


I made these scones again last week.  The amount of butter in them may make you want to just give up hope of ever having clear arteries again, but they are SO FREAKING GOOD.  Some tips if you want to make them even tastier (and ever so slightly healthier):

1.) Toast the pecans before you mix them in and bake them.  I cannot stress this enough!  You can do it in a frying pan on the stove, or in the oven, 350* x 10 minutes or so. Do not miss this step!

and 

2.) This time, I did 1 c. whole wheat flour, and 2 c. regular white flour.  Slightly healthier, and you can't even taste the difference!!

3.) You can also make them smaller.  Much smaller.  She says this recipe makes 8 scones.  Maybe she means 8 scones for Shaquille O'Neal.  The first time I made this, it made 22 scones.  The last 2 times, I've saved half for later, and it made about 32 scones.  Make them smaller and feel less guilty for dipping them straight up into the icing.  :)

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