I have a thing for pecans…loathe walnuts, love pecans. Any time I have a chance to work pecans into a recipe I take it. Same thing with booze, if I can squeeze more liqour into something why wouldn’t I? Along the lines of a Bourbon Pecan Pie, cept I didn’t have any bourbon to add, but I did have a nip of JD hanging around. It was just as good probably better.

Jack Daniels or Bourbon Pecan Scones

1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup sugar brown sugar is optional
4 tbls butter
1/2 tsp vanilla
2 tbls bourbon or other whiskey
1/3 cup pecans chopped not too fine
1/3 cup milk

DIRECTIONS
Heat oven to 400°F
Combine flour, baking powder, sugar, and salt in bowl.
Add bourbon and vanilla
Cut in butter, with with pastry or biscuit cutter or use your fingers, dough should look crumbly.
Add pecans and stir to distribute evenly and coat with flour.
Add milk, a tablespoon at a time and stir until the dough comes away from the sides

Tip dough ball onto floured plate.
Using floured hands form into large disc at least 1/2 to 3/4 inch thick.
Use floured pastry cutter or knife and cut dough into wedges.
Bake 15 minutes until the top of the dough no longer gives when pressed.

Remove pan from oven, shake pan or tap on counter to loosen scones.
If scones seem to stick, smack pan on counter harder or loosen scones with flexible spatula.
Remove scones from pan by tipping onto your hand or a plate, bottom should be browned.
Place scones on cooling rack and let come to room temperature before serving.
Drizzle with glaze while warm and the glaze will soak into the scones.
When cooled scones should break into wedges easily,
if not use serrated knife to loosen them from each other.

Optional Glaze
2 tbls powdered sugar
1 tbls bourbon
Stir until smooth, drizzle over scones while still warm.

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