Cranberry Orange Pecan Scones

3/4 cup dried cranberries
2 tablespoons Grand Marnier (or orange juice)
3 cups flour
1/2 cup sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 1/2 sticks butter, chopped
1 tablespoon grated orange rind
1/2 cup pecans, toasted and chopped
1 cup + 1 tablespoon buttermilk
1 teaspoons vanilla
Granulated sugar

Pour Grand Marnier over dried cranberries and let stand several hours, until craisins have absorbed almost all the liquid. Mix together the flour, sugar, baking soda, and baking powder. Cut in butter until it resembles cornmeal. Add the orange rind, cranberries and pecans, then mix in 1 cup buttermilk and vanilla. Mix til it forms a soft dough. Add more buttermilk if needed. Cut the ball into four. Shape each fourth into a ball. Roll to 1 inch thick. Cut in four again. Place on parchment lined sheet pans and place another sheet pan underneath (or use insulated baking sheet). Brush scones with 1 tablespoon buttermilk. Dust with granulated sugar and bake at 400 F for 15 minutes or until light brown.

Recipe Summary:
Yield: 16-18 scones
Prep Time: 15 minutes
Cook Time: 15 minutes

Other recipes by Inn at Ellis River:
Raspberry Almond Muffins
Coco-nut-chip Cookies
Orange Almond Chocolate Chippers
Exotic Double Chocolate Chip Cookies
Oatmeal, Craisin, Toffee, And Chocolate Chip Cookies
Blueberry Banana Muffins With Lemon Glaze
Everything But The Kitchen Sink Granola
Maple Walnut Balls
Pumpkin Pear Muffins
Apple Bread
Triple Chocolate Banana Muffins
Chocolate Cherry Holiday Macaroons
Gingered Pumpkin Bread With Maple Cream Cheese
Cranberry Apricot Baked French Toast

Recipe Provided By:
Inn at Ellis River
Jackson, NH

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