CRANBERRY PECAN SCONES

 

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Ingredients

  • 2 c flour
  • 1 c oatmeal or oatmeal flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 c packed brown sugar
  • 1 stick butter
  • 1 1/2 c chopped cranberries
  • 1 1/2 c chopped pecans
  • 1 c buttermilk or soured milk

Directions

  • Oven preheated to 500
  • Mix dry ingredients in a large bowl. Cut butter into the dry ingredients as for pastry or biscuits. Mix in berries and nuts until evenly distributed. Stir in milk until just moistened (do not over mix). Turn out onto floured surface and with floured hands knead 8-10x just to bring it all together. Divide the dough.
  • Form each into circle about 7” in diameter by rolling or patting – using more flour as necessary. Cut each into 8 wedges* (do not “saw” but cut straight down). Place on lightly floured sheet (I find lining the sheets with parchment a better alternative). Turn the oven DOWN to 450 and bake 15-20 minutes until they are beginning to brown.

Notes

Categories: Scone 

Author Credit: (King Arthur’s “Christmas Scones”)

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