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Now that fresh cranberries are back in the markets, it’s time to make one of my family’s favorite breakfast quick breads.  Cranberry Pecan Scones are crisp, full of good tart cranberries and crunchy pecans.  They are not difficult to make but the preparation takes about 20 minutes plus 30 minutes baking time, so start an hour ahead of serving and have these delicious scones warm from the oven.

CRANBERRY PECAN SCONES

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1/4 cup butter or margarine (1/2 stick)
  • 1/2 cup fresh cranberries
  • 1/3 cup chopped pecans
  • 2/3 cup orange juice
  • 1 egg, beaten

Preheat oven to 350 degrees F.

In large bowl mix together the flour, sugar, baking powder, salt and baking soda.  Cut in the butter/margarine.   Stir in cranberries and pecans.

In separate small bowl, mix the orange juice and beaten egg.  Stir this mixture into the dry ingredients, mixing until just moistened.

Dough will be quite sticky.  Use hands dampened with water to form dough into 6-1/2″ circle on buttered cookie sheet.  Cut into 6 wedges but do not separate the wedges.  Bake in preheated 350 degree oven for approximately 30 minutes. 

Best when served warm from the oven.  Can be frozen and reheated.