Sour Cream Scones

2 c. all purpose flour

¼ c. sugar

2 t. baking powder

½ t. baking soda

¼ t. kosher salt

Pulse in food processor until mixed. Add;

8 T. cold butter cut in cubes

Pulse until looks like coarse bread crumbs. Put in the large bowl.

In separate bowl whisk together;

¾ c. sour cream

1 T. buttermilk

1 large egg

1 t. vanilla

Mix gently in flour mixture until just incorporated.

Turn dough onto floured surface; pat or roll into 9 inch wide rectangle. Sprinkle half of filling over top; fold each end into the center. Turn and pat/roll out into rectangle again. Sprinkle rest of filling over dough. Fold into the center again; pat/roll out 2-3 more times. Form into two discs ½ inch thick. Wrap and chill 4 hours or overnight.

Cut each circle into 8 wedges and place on parchment paper on a cookie sheet with 1-2 inches between each; sprinkle with sanding sugar. Bake in 400 degree oven for 13-16 minutes until they just start to turn brown. Cool on rack.

Candied Maple Pecans

1T. butter

½ c. maple syrup

1 t. vanilla extract

¼ t. cinnamon

½ t. kosher salt

2 heaping cups of pecans

Heat oven to 375/line baking sheet with parchment. In pot on medium heat melt butter; add rest of ingredients except pecans and bring to a simmer and cook for 3 minutes stirring. Add pecans and cook for another 3 minutes stirring. Dump in single layer on sheet and bake for 6-10 minutes. Watch carefully so doesn’t burn. Remove to rack and let cool for at least an hour. Store in cool dry place.

For scones, chop pecans into quarters; fry up bacon until very crispy and chop (about 1 ½ c.). Use for filling.