Toasted pecans and tart dried cranberries impart seasonal color and taste to these teatime staples.
Cranberry-Pecan Scones
Serves: approximately 12
Ingredients
- 3 cups all-purpose flour
- 1⁄4 cup granulated sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon fine sea salt
- 1⁄2 cup cold unsalted butter, cubed
- 1⁄2 cup chopped pecans, toasted and cooled
- 1⁄2 cup dried cranberries
- 1 cup plus 1 tablespoon cold heavy cream, divided
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in pecans and cranberries.
- In a small bowl, stir together 1 cup cream and vanilla extract. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 5 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet. Freeze until firm, approximately 10 minutes.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown, 20 to 25 minutes. Serve warm or at room temperature.
1⁄2 cup cold unsalted butter, cubed – how much is this?
Hi! ½ cup of cold unsalted butter is equal to 1 stick, or 8 tablespoons. Hope this helps!