Cranberry-Pecan Scones

Cranberries, toasted pecans, and chopped rosemary make flavorful Cranberry-Pecan Scones.

Cranberry-Pecan Scones
Yield: 15 scones • Preparation: 20 minutes • Bake: 18 to 20 minutes
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  1. 2 cups all-purpose flour
  2. ⅓ cup sugar
  3. 2 teaspoons baking powder
  4. ½ teaspoon salt
  5. 4 tablespoons cold salted butter, cut into pieces
  6. ½ cup dried cranberries
  7. ⅓ cup toasted chopped pecans
  8. 1 teaspoon finely chopped fresh rosemary
  9. 1 cup plus 1 tablespoon cold heavy whipping cream, divided
  10. ½ teaspoon vanilla extract
  11. Devon cream (optional)
  12. Garnish: fresh cranberries and fresh rosemary
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well.
  4. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add dried cranberries, pecans, and rosemary, stirring to blend. Set aside.
  5. In a liquid-measuring cup, combine 1 cup cream and vanilla extract. Add to flour mixture, stirring to combine. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
  6. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 3-x-2-inch diamond-shaped cutter, cut 15 shapes from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
  7. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
  8. Serve warm with Devon cream, if desired.
  9. Garnish with fresh cranberries and rosemary, if desired.
TeaTime Magazine
 From TeaTime November/December 2014



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