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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These are wonderful hot and spread with lemon curd, but you can use whatever you wish. This was one of our favorites for breakfast when our girls were home and the recipe came from a Gourmet in 1984 Ingredients:
2 cups all-purpose flour |
2 tablespoons light brown sugar |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/3 cup cold unsalted butter, cut into bits |
3/4 cup chopped pecans |
1 large egg |
2 tablespoons molasses |
1/2 cup buttermilk |
1 teaspoon water |
1 egg |
Directions:
1. Sift together dry ingredients.
2. Cut in butter until it resembles coarse meal and stir in pecans.
3. In a small bowl, beat together egg, molasses and 1/3 cup of buttermilk until mixture is combined well.
4. Add to the dry ingredients and adding more buttermilk if necessary to produce a slightly sticky but manageable dough.
5. Knead lightly on a well flour board.
6. Cut out rounds with a 2 inch cutter dipped in flour and place on a cookie sheet lined with baking parchment (molasses burns easily).about 3/4 inch thick.
7. Brush tops with remaining egg and water beaten together.
8. Bake at 425 for about 15 minutes
9. Please check from time to time because ovens differ.
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