Pecan/cranberry Scones

Our Guests really like these scones! The recipe is easily expandable for larger groups by using multiple batches. Other items may be substituted for the nuts and cranberries, like chocolate chips.

2 cups all purpose flour
1.4 cup granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
2/3 cup buttermilk
1/2 cup pecans, coarsely chopped
1/2 cup dried cranberries
Egg wash:
1 large whole egg
1 tablespoon milk

-Preheat oven to 400 degrees.
-Whisk together in a large bowl the flour, baking powder, baking soda, sugar, and salt.
-Cut the butter into small pieces and add to the flour mixture. Blend into the flour with a pastry blend until the mixture looks like coarse crumbs.
-Add the pecans and cranberries, and blend.
-Add the buttermilk and stir by hand until the dough comes together.
-Transfer to a floured cutting board and knead gently several times. Form into a brick shape.
-Cut in half, form each half into a circle about six inches diameter.
-Cut each round into six small wedges and place on a baking sheet lined with parchment paper.
-Bake for about 13 minutes, turning the sheet once, until the scones are just lightly browned on top.

Recipe Summary:
Yield: 16 scones (two each)
Prep Time: 20 minutes
Cook Time: 13 minutes

Recipe Provided By:
Serendipity Bed and Breakfast & Suites
Saugatuck, MI

Saugatuck Bed and Breakfast Inns