Sweet and Sassy Scones in a Sack

2 1/4 cups low-protein, self-rising flour
1/2 cup granulated sugar
1/2 cup finely chopped pecans, toasted and cooled (see note)

Note: You may substitute raisins, sweetened dried cranberries or cherries, chopped and toasted nuts (almonds, walnuts or hazelnuts), chocolate chips or cinnamon chips for the pecans.

Carefully layer and pack ingredients in 1-quart cellophane bag in order listed. Close bag securely, leaving no space between the twist-tie or rubber band and ingredients. Attach gift tag with baking instructions; decorate.

Gift tag directions:

To make Sweet and Sassy Scones in a Sack, empty contents of bag into medium bowl. Stir in 1 cup heavy whipping cream until dough forms. Spoon dough onto surface dusted with flour; shape into ball.

To knead, fold dough in half five times.

Divide dough in half and shape each half into a round, patting into a 4-inch-diameter circle. Gently place on a baking sheet coated with cooking spray. Using a knife or pizza cutter, make slits in each round to
make six wedges. Brush tops with cream or milk. Sprinkle with granulated or coarse sugar, if desired.

Bake at 425 degrees for 14 to 16 minutes or until golden brown. Best served warm.

Makes 12 scones.