CRANBERRY PECAN SCONES – Fresh cranberries and toasted pecans make these scones a festive breakfast treat everyone will love.
Scones are always a great addition to breakfast! They’re easier to make than you might think, they can be served all on their own or included in a more elaborate spread, and they’re sweet without being too sweet for the morning.
Cranberry Pecan Scones are no exception. They’re festive, delicious, and a great recipe to have on hand for when you have visitors over the holidays.
To toast the pecans, bake at 350 for 12-15 minutes until fragrant and lightly browned. Once toasted, remove the pan from the oven and transfer the pecans to a bowl or plate to cool.
Cranberry Pecan Scones makes 6 large scones. If you want smaller portions you can divide dough in half before shaping into disk shape and then cut each disk into 6 wedges, making 12 smaller scones. You will also want to reduce the cooking time.
Store the Cranberry Pecan Scones in an airtight container. They will be good for 1-2 days.
Do you love cranberries? Try my Cranberry Cinnamon Bars or Cranberry Spread.
Here’s what you need to make Cranberry Pecan Scones…
- Flour
- Baking powder
- Salt
- Unsalted butter
- White sugar
- Orange zest
- Fresh cranberries
- Chopped pecans
- Heavy whipping cream
- Egg
- Coarse or decorator’s sugar
Cranberry Pecan Scones
CRANBERRY PECAN SCONES - Fresh cranberries and toasted pecans make these scones a festive breakfast treat everyone will love.
Ingredients
- 1 1/2 cup flour
- 3/4 tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, frozen and grated
- 1/4 cup white sugar
- 1 teaspoon orange zest
- 1/2 cup fresh cranberries, cut into quarters
- 1/2 cup chopped pecans, lightly toasted and cooled
- 1/2 cup plus 2 tablespoons heavy whipping cream
- 1 egg
- 2 tablespoons coarse or decorator's sugar
Instructions
- Preheat oven to 325.
- In medium sized bowl, whisk together the flour, baking powder, and salt.
- Add the grated butter, carefully mix until the butter is completely coated in the flour mixture.
- Add the sugar and orange zest, mix to combine.
- Add the chopped cranberries and pecans, mix carefully to combine.
- In a small bowl whisk together 1/2 cup heavy whipping cream and the egg.
- Form a well in the flour mixture, pour in the egg mixture, and mix carefully until just combined. Add more whipping cream as needed, there should be no loose flour. Do no overmix.
- On a lightly floured surface, knead the dough until smooth but do not overwork it! The key here is to handle the dough as little as possible but also have it come together. If you have a bench scraper on hand, use that to work the dough.
- Form the dough into a disk shape, about 1 inch thick and 6-7 inches across.
- Cut into 6 wedges, transfer to a parchment covered baking sheet and separate by about 2 inches.
- Brush evenly with heavy whipping cream and sprinkle with the coarse sugar. If you don't have that on hand granulated sugar works just as well, it's just not as pretty.
- Bake for 10 minutes, rotate the pan, and bake for an additional 8-12 minutes, until golden brown.
- Cool for 10-15 minutes, serve.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 387Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 77mgSodium: 375mgCarbohydrates: 37gFiber: 2gSugar: 11gProtein: 5g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from The Magnolia Bakery Handbook
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