Orange-Pecan Scones

2 C. self-rising flour
1/2 C. sugar
2 tsp. grated orange peel
1/3 C. cold butter, cut into pieces
1/2 C. chopped pecans, toasted
1/3 C. buttermilk
1/4 C. fresh orange juice
1 tsp. vanilla
4 tsp. turbinado sugar, divided

Combine first 3 ingredients. Cut in butter with a pastry blender until crumbly; add pecans and next 3 ingredients, stirring just until dry ingredients are moistened.
Turn dough onto a lightly floured surface; kneed 3 or 4 times. Divide dough in half; pat each portion into a 6 in. circle, and place on a lightly greased baking sheet. Sprinkle each circle with 2 tsp. turbinado sugar. Cut each circle into 6 even wedges, but do not separate wedges.
Bake at 425 degrees for 13-14 min. or until golden. Let stand 5 min. before separating wedges.