3 cups King Arthur Pie & Pastry Blend or King Arthur Unbleached All-Purpose
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon butter-cinnamon flavor or ground cinnamon
1/4 cup sugar
1/2 cup butter (1 stick)
1/2 cup sour cream or yogurt (low-fat is fine)
3/4 cup water
1/3 cup pecan meal or ground pecans
1/8 teaspoon coffee oil
1/2 cup cappuccino chips
1/2 cup cinnamon chips
In a medium-sized mixing bowl, whisk together the first six ingredients, then
cut in the butter, using a pastry blender, fork, your fingers or a mixer. Add
pecans, coffee oil, cappuccino chips, and cinnamon chips, stirring to combine.
Stir in the sour cream or yogurt, then enough water to make the dough cohesive.
Pat or roll the dough into two 3/4-inch-thick circles, or a 3/4-inch-thick
square. Cut each circle into six pie-shaped wedges; or cut the square into 1
1/2- to 2-inch squares or circles. Place the scones on lightly greased or
parchment-lined baking sheets (the circles should be left intact, with the
wedges separated just a bit), and bake them in a preheated 425°F oven for 15 to
18 minutes, or until they're a light, golden brown.