Cranberry Pecan Scones

Cranberry Pecan Scones


  • 2 c. flour
  • 1/4 c. sugar
  • 2 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1/3 c. cold butter cut into pieces
  • 1/2 c. chopped dried cranberries
  • 1/4 c. chopped pecans
  • 1 egg
  • 1/2 c. heavy cream
  • 1 1/2 tsp. vanilla
  • Additional heavy cream
  • Additional sugar


  • Cover a baking sheet with parchment paper.  Set aside.
  • In a large bowl, stir together flour, 1/4 c. Sugar, baking powder and salt.  Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.  Add the dried cranberries and pecans.  Stir to combine.  Make a well in the center and set aside.
  • In a small bowl, whisk together the egg, 1/2 cup heavy cream and vanilla.  Add the egg mixture all at once to the flour mixture.  Using a fork, stir until moistened and a dough forms.
  • Turn the dough out onto a lightly floured surface.  Knead the dough by folding and gently pressing the dough for 10 to 12 times.  Pat into an 8-inch circle.  Cut into 8 wedges.
  • Place the wedges 1 inch apart on the prepared baking sheet.  Brush the wedges with the additional heavy cream and sprinkle with the additional sugar.
  • Bake in a 400 degree oven for 12 to 14 minutes or until lightly golden.  Transfer the baked scones to a wire rack.  Cool them for about 10 minutes.  Serve the scones warm with additional butter, jam, lemon curd or Devonshire cream.

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