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Cranberry Pecan Scones
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Delicious Scottish-inspired scones filled with cranberries, pecans, and a sweet glaze.
Ingredients:
  • 1 teaspoon white vinegar
  • 0.25 cup white sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon grated nutmeg
  • 0.5 cup butter, chilled and cut into small pieces
  • 1 cup dried cranberries
  • 0.5 cup chopped pecans
  • 1 egg white, beaten
  • 1.5 cups confectioners' sugar
  • 2 tablespoons milk
Instructions:
  • Preheat the oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper.
  • In a bowl, mix 3/4 cup of milk with vinegar and let it sit for about 5 minutes until the milk is curdled.
  • In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, and nutmeg. Use a pastry blender to cut in the butter until a crumbly texture forms. Gently work the remaining butter into the mixture with your hands. Add the milk mixture, cranberries, and pecans, then knead the dough until it comes together in a ball.
  • On a floured surface, roll out the dough to 3/4-inch thickness. Cut it into long, 2-inch wide strips, then cut the strips into triangles. Transfer the triangles to a baking sheet and brush the tops with egg white.
  • Bake in the preheated oven until the tops are a beautiful golden brown, approximately 15 minutes.
  • Mix confectioners' sugar and 2 tablespoons of milk in a small bowl until smooth; then drizzle over scones.

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