Orange-Pecan Scones

• 2 cups self-rising flour
• 1/2 cup sugar
• 2 teaspoons grated orange rind
• 1/3 cup butter or margarine
• 1/2 cup buttermilk
• 1/4 cup fresh orange juice
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract
• Sugar

1. Combine first 3 ingredients. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk and next 3 ingredients, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times.
3. Divide dough in half; pat each portion into a 7-inch circle, and place on a lightly greased baking sheet. Cut each circle into 8 wedges; sprinkle evenly with sugar.
4. Bake at 425u0b0 for 12 to 14 minutes or until golden brown.
5. Note: Freeze scones up to 1 month. Thaw in refrigerator 8 hours. Bake scones at 350u0b0 for 10 minutes or until thoroughly heated.

flour, sugar, orange rind, butter, buttermilk, orange juice, pecans, vanilla, sugar

Taken from www.myrecipes.com/recipe/orange-pecan-scones (may not work)