Gail Monaghan's Miniature Cream Scones

Gail Monaghan's Miniature Cream Scones

Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
nuts, pecans
cream, fluid, heavy whipping
butter, without salt

Directions:
Preheat the oven to 375 degrees.
Sift the flour, baking powder, salt and sugar together.
Stir in the pecans.
Pour the cream into the bowl of an electric mixer and with the mixer on low, add the dry mixture and blend until barely combined.
Overmixing will yield tough scones.
Place the dough onto a lightly floured surface and knead briefly.
Roll the dough to 1-inch thickness.
Using a 1- to 1-inch cookie cutter, cut out the scones.
Place them 1 inch apart on a baking sheet lined with parchment.
Reroll the scraps and cut until all the dough has been used.
Paint the tops with melted butter and sprinkle with sugar.
Bake for 12 to 15 minutes, or until golden.
Remove from sheet immediately and cool on a rack.