Pecan Cranberry Scones

Pecan Cranberry Scones

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Buttermilk scones with dried cranberries and nuts combine great flavors for a wonderful breakfast. Bake these Sunday night and you’ll have a delicious English scone ready for each day before work.

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Time needed

20 min preparation + 15 min cooking

Serving Size / Yield

12 servings

Ingredients

  • 3 cups flour
  • 1/3 cup sugar
  • 2 tablespoons sugar
  • ¾ teaspoon salt
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup butter
  • 1 tablespoon milk
  • ¼ teaspoon cinnamon
  • 1 cup buttermilk
  • 1 cup dried cranberries
  • ½ cup pecans
  • 1 teaspoon grated orange peel

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Directions

Combine the flour, 1/3 cup sugar, salt, baking soda, and baking powder in a bowl. Add the butter and mix. When the mixture is crumbly, add the buttermilk and stir until combined. Fold in the cranberries, pecans, and orange peel. Turn the dough on a floured surface and split the dough in half. Form each half into a circle and cut the circle into 6 wedges. Place the wedges on a lightly greased baking sheet and brush the wedges with milk. Mix the cinnamon and 2 tablespoons sugar. Sprinkle the cinnamon sugar over the scones and bake for 15 minutes at 400 degrees.


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