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!
Servings: 8 Scones
Calories: 513kcal
Equipment
Ingredients
- 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 chopped or whole
- 4 oz. white chocolate chopped
- 1/2 tsp. grated orange rind
- 1 1/2 cup buttermilk
Instructions
- Preheat oven to 400F.
- Whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut butter in until it resembles coarse crumbs using a pastry cutter, fork, or your fingers.
- Stir in berries, nuts, chocolate, and orange rind.
- Stir in buttermilk and mix with a fork just until the dough is evenly moistened.
- Gather the dough into a ball and place it on a lightly floured surface.
- Knead 4 to 5 times, gently working it into a round disk.
- Roll out the dough to 1/2 inch thick.
- Cut into triangles and place on parchment-lined baking sheets, 1 1/2 inches apart.
- Bake for 15-20 min. until nicely browned.
Notes
See the post for tips and tricks for storage and perfect scone-making.
Nutrition
Serving: 1 | Calories: 513kcal | Carbohydrates: 61g | Protein: 8g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 575mg | Fiber: 2g | Sugar: 23g