Cranberries, toasted pecans, and chopped rosemary make flavorful Cranberry-Pecan Scones.
Yield: 15 scones • Preparation: 20 minutes • Bake: 18 to 20 minutes
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- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold salted butter, cut into pieces
- ½ cup dried cranberries
- ⅓ cup toasted chopped pecans
- 1 teaspoon finely chopped fresh rosemary
- 1 cup plus 1 tablespoon cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- Devon cream (optional)
- Garnish: fresh cranberries and fresh rosemary
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt, whisking well.
- 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.
- 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.
- 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.
- Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
- Serve warm with Devon cream, if desired.
- Garnish with fresh cranberries and rosemary, if desired.
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