Cranberry Pecan Scones
Author: 
 
Recipe Name: Cranberry Pecan Scones Serving: Yield: 10 scones
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup firmly packed light brown sugar
  • ½ cup (1 stick) very cold unsalted butter
  • ½ heaping cup dried cranberries
  • ½ cup chopped pecans
  • 1 egg, beaten
  • ⅓ cup cream or half-and-half
  • Milk for brushing
  • Granulated sugar for sprinkling*
Instructions
  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment and set aside.
  2. In a mixing bowl, stir together the flour, baking powder, salt and baking soda. Stir in the brown sugar. Grate the butter into the flour mixture using a cheese grater. Using a pastry cutter or 2 forks, cut the butter into the flour mixture until it resembles coarse meal.
  3. Add the cranberries and pecans, mixing just until combined. Make a well in the center and add the egg and cream or half-and-half. Mix well until the dough forms.
  4. Turn the dough out onto a floured surface and knead 4 times. Divide the dough into 2 equal sized balls. On the floured surface, roll out each dough ball into a circle ½ inch thick. Cut into wedges and place on the prepared baking sheet ½ inch apart. Repeat with the remaining dough ball.
  5. Brush the tops of the wedges with milk and sprinkle evenly with granulated sugar. Bake 12 to 13 minutes. Cool on a wire rack and serve with clotted cream, sour cream or preserves.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/the-fruits-of-fall/