CRANBERRY PECAN SCONES

CRANBERRY PECAN SCONES image

Yield 12 scones

Number Of Ingredients 16

3 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1 cup fresh cranberries, coarsely chopped
1 tablespoon milk or evaporated milk
1 tablespoon sugar
1/4 teaspoon cinnamon
1/2 cup chopped walnuts or pecans
2 teaspoons finely grated orange peel
1 cup buttermilk
1 tablespoon milk or evaporated milk
1 tablespoon sugar
1/4 teaspoon cinnamon

Steps:

In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, and salt. Stir to blend. With a pastry blender, cut in butter until mixture resembles coarse crumbs. STir in cranberries, walnuts or pecans, and grated orange peel. Mix buttermilk in with a fork just until dry ingredients are moistened. On a floured surface, roll or pat dough out into a 3/4-inch thick circle. Cut into rounds with a 2 1/2-inch cutter. Place rounds on a large greased baking sheet, about 1 1/2 to 2 inches apart. Brush with milk or evaporated milk. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle a little of the mixture over each scone. Preheat oven to 400°. Place scones on lower oven rack. Bake for about 15 minutes, or until lightly browned.