4 cups all-purpose flour

4 tsp baking powder

1 ½ Tbs sugar

110 g unsalted butter, cold, cut into pieces

4 large eggs

3 Tbs milk

1 cup finely chopped toasted pecans

1

In a food processor, process the flour, the baking powder, the sugar, and the butter until the mixture just resembles coarse meal.

2

In a small bowl whisk together the eggs and the milk, add the mixture to the processor, and blend the dough, pulsing the motor, until it is just combined.

3

Turn the dough out onto a floured surface and knead in the pecans.

4

Roll or pat the dough 1cm thick, with a 5cm cutter cut out rounds, and transfer them to a greased baking sheet.

5

Bake the rounds in the middle of a preheated 220°C oven for 14 minutes, or until they are pale golden.

Serving size: 1 scone (36 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.