Cranberry Pecan Christmas Scones

“These are a wonderful breakfast (and afternoon) treat (not too sweet) around the holidays!”
READY IN:
45mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first four ingredients in a large bowl; cut in butter with a pastry blender until mixture is crumbly. Stir in cranberries and pecans.
  2. Combine 2/3 C milk and egg, stirring with a wire whisk in a small bowl. Gradually add milk mixture to flour mixture, stirring with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. (It is normal for the dough to be slightly dry; however, if it is too dry to knead, sprinkle it with a little bit of water or milk.).
  3. Pat dough to 1-inch thickness; cut with a 2-inch biscuit cutter (or just cut into triangles). Place scones on a lightly greased baking sheet. Brush with 1 TB milk, and sprinkle with 2 tsp sugar.
  4. Bake at 400 degrees for 15 minutes or until barely golden. Cool slightly on a wire rack.

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