4 c unbleached all-purpose flour
4 t double-acting baking powder
2 T sugar
2 sticks cold, unsalted butter, cut into pieces
4 large eggs
4 T milk
1 cup finely chopped toasted pecans
In a food processor, process the flour, the baking powder, the
sugar, and the butter until the mixture just resembles coarse meal.
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. Turn the dough out onto a floured
surface and knead in the pecans. Roll or pat the dough 1/2 inch
thick, with a 2" cutter cut out rounds, and transfer them to a
greased baking sheet. Bake the rounds in the middle of a preheated
425 degree oven for 14 minutes, or until they are pale golden.
Makes 30 scones.