6 - 8 servings
Chef Leslie Mckenna
3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons dried sage
8 sage leaves, minced
1 1/2 cubes cold butter, diced
1/4 cup packed brown sugar
1/2 cup pecans, chopped and toasted
1 tablespoon honey
1 cup buttermilk
1/2 cup whipping cream, cold
Combine dry ingredients in a bowl. Stir in dried and fresh sage.
Add butter to dry ingredients and rub together with your fingers and thumbs until thoroughly combined and resembles a coarse cornmeal.
Add brown sugar, pecans, honey, buttermilk, and whipping cream and stir with a wooden spoon until just combined.
Turn mixture out onto a lightly floured surface and pat down with your hand until it is ½ inch thick.
Cut into wedges or cut with a cookie cutter. Place at least 2 inches apart on an ungreased baking sheet.
Bake for 18 to 20 minutes until golden brown on top. Serve with warm honey and butter.
This recipe may be doubled.