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
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 large eggs
- 3 tablespoons orange juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated orange zest
- 1/2 cup chopped fresh or frozen cranberries, thawed
- 1/2 cup chopped pecans
- 1 large egg white
- 1/2 teaspoon water
Directions
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1In 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 zest. Stir into dry ingredients just until moistened. Fold in cranberries and pecans.
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2Pat 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).
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3Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack.
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