
I made some cranberry pecan scones today based on this strawberry scone recipe from the Minneapolis Star Tribune. They turned out really delicious, with just a little hint of oranginess, because I soaked the dried cranberries in orange juice and a little juice got into the dough. Here's my altered version of the recipe:
Ingredients:
- 4 c. flour
- 1 T. baking powder
- 1 t. baking soda
- 1/2 t. salt
- 2/3 c. sugar (I ended up using 1/3 c. regular sugar and 1/3 c. brown sugar because we ran out of regular sugar.)
- 1 1/4 c. cold unsalted butter, cut into 1/4 inch cubes
- 2 wggs
- 3/4 c. cold buttermilk (I used more like a full cup, because my dough was really dry with just the 3/4 c. called for.)
- 1 1/2 t. vanilla extract
- 1 1/2 t. almond extract
- 1/2 c. to 3/4 c. chopped pecans
- 1 1/4 c. craisins (The ones we had on hand were "orange flavored," which is really weird. I soaked them in orange juice for a while to make sure they didn't turn into little rocks once they were baked. This will add a little liquid to your dough, so be careful if yours isn't kind of dry like mine was.)
- Preheat oven to 400 degrees.
- Combine flour, baking powder, baking soda, salt and sugar.
- Cut in butter until there aren't any big chunks left and the dough is kind of grainy. It will still be really dry.
- In a small bowl, whisk the eggs and then whisk in buttermilk, vanilla extract and almond extract.
- Pour on top of lour mixture and fold in until the dough is just barely moistened. (After I did this, it was a little dry, so this is when I poured in a tiny bit more buttermilk.)
- Fold in the cranberries and pecans, making sure not to overwork the dough.
- Scoop batter onto baking sheets using a 1/2 c. measuring cup. Make sure to put them about 2" apart because they'll spread out some.
- Bake for 20-25 minutes (mine baked for 20) until golden brown. A toothpick should come out clean.
- Cool on wire racks.




































