Cranberry Pecan Scones
I have made these Cranberry Pecan Scones for years. You can add what you like to these but I like the sour cranberries with the sweet white chocolate and the pecans. They freeze well and don’t need much time to defrost, maybe 30 min.
I love a nice toasted scone in the morning for breakfast. Ken is more of a traditional eggs and bacon type of breakfast eater. However, I find that if I have something lighter in the morning it gets me going and I can work all the way to lunch, no problem. Both Ken and I enjoy a coffee first thing, however, I’m a decaf drinker as I am allergic to caffeine and he is high test all the way!
- 3 cups flour
- 1/2 cup brown sugar
- 1 Tbsp. baking powder
- 1/2 tsp. each baking soda and salt
- 3/4 cup butter, cut into Tbsp. chunks
- 1 cup fresh/frozen cranberries
- 1/2 cup toasted pecans
- 4 oz. white chocolate, chopped
- 1/2 tsp. grated orange rind
- 1 1/2 cup buttermilk
- Preheat oven to 400F.
- Whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut butter in until it resembles coarse crumbs.
- Stir in berries, nuts, chocolate, and orange rind.
- Stir in buttermilk and mix with a fork just until dough is evenly moistened.
- Gather the dough into a ball and place on a floured surface.
- Knead 8 to 10 times gently.
- Roll out the dough to 1/2 inch thick.
- Cut into triangles and place on parchment-lined cookies sheets, 1 1/2 inches apart.
- Bake for 15-20 min. until nicely browned.
Amount Per Serving:Calories: 342Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 384mgCarbohydrates: 40gFiber: 2gSugar: 15gProtein: 5g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.