2 cups flour
1 Tbs baking powder
¼ tsp baking soda
½ cup sugar
¼ tsp salt
1/3 cup butter flavored Crisco
¾ cup buttermilk
¾ cup pecans, chopped
1 each egg
1 tsp water
2 Tbs coarse sugar
Sift and stir dry ingredients together.
Cut in the shortening.
Add buttermilk and pecans. Stir to hold together.
Pat out on a well-floured board and work only lightly, forming a large disc about one inch thick, cut shapes and sizes as desired.
Before baking, brush tops with egg beaten with 1 teaspoon water.
Sprinkle with large grained sugar.
Bake in a preheated 400 degree oven on greased cookie sheets. Bake for about 1minute.
Serve or cool on racks.
Note: The unbaked scones freeze well. Do not brush with egg or sprinkle on the sugar before freezing. Frozen scones take 20 minutes to bake.