Cranberry Pecan Scones

Two_Carolines_CranberryScones.jpgOne of the best things about being home is eating some of the classic treats my mom has made throughout the years. She found the recipe for these in a Williams Sonoma catalog many years ago and they’ve been a staple ever since! They are soooo good fresh out of the oven. Slightly crisp on the outside, and soft on the inside with those tangy bits of cranberry—they are the perfect way to dress up your morning. My mouth is watering just thinking about them! So, if you will excuse me, I will be pillaging the kitchen while you go ahead and make these…

Cranberry Pecan Scones

2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
3/4 cup dried cranberries
1/2 cup chopped pecans
3/4 cup buttermilk (you can sub for 3/4 cup milk + 1 tablespoon vinegar or lemon juice)
1 egg
2 teaspoons turbinado sugar

Heat oven to 375 degrees. Line a cookie sheet with baking paper or a silpat.

Combine flour, sugar, baking powder, nutmeg, baking soda, and salt; mix well. With pastry blender or fork, cut in butter until mixture resembles course crumbs. Add cranberries and pecans; mix well. In a small bowl, combine butter milk and egg; mix well; add to flour mixture; stir until dry ingredients are moistened.

Turn out dough onto lightly floured surface and knead lightly. You can either roll out into two 6″ circles and cut each circle into six wedges—or you can use a biscuit cutter and make them round. With a pastry brush, brush the top of the scones with water and sprinkle with 2 teaspoons of turbinado sugar.

Bake for 15-20 minutes or until golden brown. Cool for 10 minutes, and serve warm. Makes about one dozen scones.

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