
Lisa Gottlieb
Cheddar Cheese & Pecan Scones

3 cups all purpose flour
1/2 c. whole wheat flour
2 t. baking soda
1/2 t. salt
2 T. sugar
1/4 t nutmeg
1/2 t ground coriander
1/2 c. salted butter, melted and slightly cooled
1 c. buttermilk (or 1/2 c. yogurt & 1/2 c. whole milk)
1 egg
1/3 cup cubed sharp cheddar cheese
1/2 cup chopped pecans
Mix all the dry ingredients in a large bowl. Add the cheese and pecans. In a separate bowl, mix buttermilk and egg. Add the butter, and pour the mixture into the dry ingredients. Stir just until mostly mixed, then scrape the dough onto a floured board, and handling gently, roll into a rectangle, about 1 1/2-2 inches in height. Cut into triangles or rectangles. Place a few inches apart on a cookie sheet. Bake at 400 degrees for approximately 15 minutes. They should be brown, and slightly soft. Don't over bake or they will be dry.