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    Cranberry & Toasted Pecan Scones


    Source of Recipe


    kingarthurflour.com, posted to recipecircus by stella

    List of Ingredients




    2 cups King Arthur Unbleached All-Purpose Flour, Round Table Pastry Flour, or Mellow Pastry Blend
    1/2 teaspoon salt
    1/4 cup granulated sugar
    1 tablespoon baking powder
    6 tablespoons cold butter, cut into pieces
    1 cup dried cranberries, diced
    1 cup diced pecans, lightly toasted
    2 large eggs, beaten
    1/3 cup milk, cream or water
    1 teaspoon Buttery Sweet Dough Flavor or vanilla extract

    Glaze
    1 cup glazing or confectioners' sugar
    2 to 3 tablespoons milk, cream, or water
    1 teaspoon vanilla

    Recipe



    Whisk together the flour, salt, sugar, and baking powder, then mix in the butter, leaving some pea-sized pieces. Stir in the cranberries and toasted pecans.

    Whisk together the eggs, liquid, and flavoring. Add to the dry ingredients and stir just until combined; the dough will be quite moist.

    Using a muffin scoop or a 1/4-cup measure, drop the dough in equal portions into a scone pan, or onto on a parchment-lined or well-greased baking sheet.

    Bake the scones in a preheated 400°F oven for 14 to 16 minutes, or until lightly browned and a cake tester inserted into a scone comes out clean. Remove them from the oven, and make the glaze.

    Glaze:Stir everything together, adding additional liquid as needed to make a glaze the consistency of corn syrup. Drizzle it over the warm scones, and serve with butter and/or preserves. Yield: 8 large scones.

 

 

 


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