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Cranberry Pecan Scones

Cranberry Pecan Scones
Cranberries adds festive color and fun flavor to baked goods and other dishes. These scones are a favorite treat for breakfast or a snack.—Sandy Ferrario, Ione, California
8 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2 eggs
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated orange peel
  • 1/2 cup chopped fresh or frozen cranberries, thawed
  • 1/2 cup chopped pecans
  • 1 egg white
  • 1/2 teaspoon water

Directions

  • In a large bowl, combine the flour, sugar, baking powder and salt.
  • Cut in butter until mixture resembles coarse crumbs. In another
  • bowl, beat the eggs, orange juice, vanilla and orange peel. Stir
  • into dry ingredients just until moistened. Fold in cranberries and
  • pecans.
  • Pat dough into a 6-1/2-in. circle on a greased baking sheet. Combine
  • egg white and water; brush over dough. Cut into eight wedges (do not
  • separate).
  • Bake at 400° for 20-25 minutes or until golden brown. Cool on a
© Taste of Home 2013

2 of 2

Cranberry Pecan Scones (continued)

Directions (continued)

  • wire rack. Yield: 8 servings.
Nutrition Facts: One scone equals 323 calories; 19 g fat (8 g saturated fat), 84 mg cholesterol, 409 mg sodium, 34 g carbohydrate, 2 g fiber, 6 g protein.
© Taste of Home 2013