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Cranberry Pecan Scones

Cranberry Pecan Scones

Cost $10, save $15

Source: Recommended by CookPal

  • 15 Min
  • 30 Servings
  • $10

INGREDIENTS

  • Base

    • 🥛 ¾ cup milk
    • 1 teaspoon white vinegar
    • 🌾 2 cups all-purpose flour
    • 🧂 ¼ cup white sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 🧂 ½ teaspoon salt
    • ½ teaspoon grated nutmeg
    • 🧈 ½ cup unsalted butter, chilled and cut into small pieces
    • 🍇 1 cup dried cranberries
    • ½ cup chopped pecans
    • 🥚 1 large egg white, beaten

  • Glaze

    • 1 ½ cups confectioners' sugar
    • 🥛 2 tablespoons milk, more as needed

STEPS

1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2

Combine ¾ cup milk and vinegar in a bowl and let stand until milk curdles, about 5 minutes.

3

Meanwhile, combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Cut butter in with a pastry blender. Smooth any butter clumps with fingers. Stir in milk mixture, cranberries, and pecans. Knead until dough just comes together.

4

Place dough onto a floured work surface. Roll dough into a square, about ¾ inches thick. Cut into long strips, about 2 inches wide. Cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.

5

Bake in the preheated oven until tops are golden brown, about 15 minutes. Let scones cool to room temperature before glazing.

6

Combine confectioners' sugar and 2 tablespoons milk in a small bowl. Mix until combined. If glaze is too thick, add more milk 1 teaspoon at a time. Drizzle glaze over scones.

NUTRIENTS

Per 1 serving

🔥

117

Calories

  • 1
    Protein
  • 18
    Carbs
  • 5
    Fats

💡 Ensure the butter is properly chilled before use to make the scones flaky.For a festive look, consider adding food coloring to the glaze.Store leftover scones in an airtight container to maintain freshness.