Instructions: In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, pecan meal, pecans and cinnamon chips. Cut in the butter or margarine until the mixture resembles coarse cornmeal, with a few larger chunks of butter still showing. In a separate bowl, beat together the buttermilk, eggs and vanilla. Pour the wet ingredients over the dry ingredients, and stir to combine.

Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together. Pat it into a rectangle about 8 x 10 inches, and cut the dough into 2- to 3-inch diamonds or squares with a sharp knife. Place the scones on an ungreased cookie sheet, and bake in a preheated 400F oven for 12 to 14 minutes, until theyre golden brown. Remove them from the oven, and serve warm.

Yield: apprximately fifteen 3 1/2-inch scones

*Available through our catalogue

NOTES : These scones, rich with the flavor of pecans and studded with sweet, spicy cinnamon chips, are like that certain brand of potato chips, of which its claimed you cant eat just one.

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