Cranberry Pecan Scones

No ratings yet

Cranberry Pecan Scones

Cranberry Pecan Scones


  • 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 <a href="" target="


  • 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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.