Gruyere and Pecan Scones

ingredients

1 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. cold butter
1/2 cup grated Gruyere cheese (or Emmenthal)
1/2 cup chopped pecans
2 Tbsp. chopped, fresh parsley
1/2 cup milk
1 egg, lightly beaten (for brushing on top)

method

Place oven rack to one level above centre and preheat oven to 450° F.

Line a large baking sheet with parchment paper or coat with cooking spray.

In a large bowl, stir flour with baking powder and salt. Grate cold butter into flour or use a pastry blender to cut in butter until only small bits are visible. Add cheese, nuts and parsley. Toss until evenly distributed. Mix in milk and stir until a soft dough forms.

Turn out dough onto a flour board an divide in half. Knead each half 2 or 3 times, then pat out with flour hands into rounds about 3/4-inch thick. Cut each round crosswise into 8 wedges. Brush with egg. Place scones on baking sheet about 1-inch apart.

Bake above oven centre for 8 to 10 minutes or until lightly golden. Serve warm or at room temperature.

Makes 16 small scones. These freeze well.

Adapted from a Food & Drink Magazine Winter 2009 recipe