Cranberry Pecan Scones

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Home > Breads & Biscuits > Scones

Cranberry Pecan Scones

Yields: 10 Scones

Ingredients:

1 3/4 cups King Arthur 100% White Whole Wheat Flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
5 tablespoons unsalted butter, chilled, cut into pieces
1/2 cup dried cranberries
6 tablespoons half and half
1 large egg, beaten to blend
1/2 cup chopped pecans

In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in till the mixture resembles coarse meal. Stir in the cranberries and pecans.

In a separate bowl, whisk together the half and half, and egg. Add this mixture to the flour mixture and stir till the dough just comes together. Transfer it to a lightly floured work surface, knead it a couple of times, and shape it into a 1/2-inch thick round. Cut the round in half, and each half into 5 wedges.

Separate the wedges, and transfer them to a nonstick or parchment-lined (or lightly greased) baking sheet. Bake the scones in a preheated 400°F oven for about 10 minutes, or until they're golden brown.

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