WHITE CHOCOLATE RASPBERRY CREAM SCONES WITH PECANS

Preheat oven to 400°F. Combine White Chocolate Raspberry Cream Scone Mix and pecans in a mixingbowl with whipping cream. Blend until stiff dough is formed (you can use your hand to blend together). Place dough on floured surface and press out, using your hands, to a 10" circle, approximately ½ inch thick. Cut into 8 even wedges. Place wedges ona greased cookie sheet and bake 15-18 minutes. You can sprinkle granulated sugaron the top prior to baking if so desired.