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  1. Preheat the oven to 400°F. Line (or lightly grease) a baking sheet with parchment paper.

  2. In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, pecan meal, pecans and cinnamon chips.

  3. Cut in the butter or margarine until the mixture resembles coarse cornmeal, with a few larger chunks of butter still showing.

  4. In a separate bowl, beat together the buttermilk, eggs and vanilla.

  5. Pour the wet ingredients over the dry ingredients, and stir to combine.

  6. Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together.

  7. Pat it into a rectangle about 8" x 10", and cut the dough into 2" to 3" diamonds or squares with a sharp knife.

  8. Place the scones on an ungreased cookie sheet, and bake in a preheated 400°F oven for 12 to 14 minutes, until they're golden brown. Remove them from the oven, and serve warm.

  9. Store, well-wrapped, on the counter for 2 days, or freeze for up to a month.