Cranberry Pecan Scones

Based on traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze, if desired.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 117 Calories

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons milk
• 2 teaspoons baking powder
• 1 cup dried cranberries
• 1 teaspoon white vinegar
• 1 egg white, beaten
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup chopped pecans
• 0.25 cup white sugar
• 0.75 cup milk
• 0.5 teaspoon grated nutmeg
• 0.5 cup butter, chilled and cut into small pieces
• 1.5 cups confectioners' sugar

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2

Combine 3/4 cup milk and vinegar in a bowl and let stand until milk curdles, about 5 minutes.

Step 3

Meanwhile, combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Cut butter in with a pastry blender. Smooth any butter clumps with fingers. Stir in milk mixture, cranberries, and pecans. Knead until dough just comes together.

Step 4

Place dough onto a floured work surface. Roll dough into a square, about 3/4 inches thick. Cut into long strips, about 2 inches wide. Cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.

Step 5

Bake in the preheated oven until tops are golden brown, about 15 minutes. Let scones cool to room temperature before glazing.

Step 6

Combine confectioners' sugar and 2 tablespoons milk in a small bowl. Mix until combined. If glaze is too thick, add more milk 1/2 teaspoon at ta time. Drizzle glaze over scones.