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Scones: Cranberry & Toasted Pecan Scones




Source of Recipe


www.kingarthurflour.com


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



Recipe



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