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Cranberry, Cream and Pecan Scones

January 12, 2018

 

 

 

 

 

 

 I have made Scones not to many times and really they are a very easy and such a satisfying treat in the morning or afternoons. You don't have to get out the mixer and they come together in no time at all. So makes some and you will love the almost shortbread flavor and you can add whatever you like. Or make them plain and then make some Lemon Curd and go all out. I have done that before and could not stop eating the Lemon Curd. Maybe you have more will power than me. So enjoy and let me know how they turned out. 

 

Makes 8

 

2 cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

5 Tablespoons cold unsalted butter cut into 1/4 inch cubes

1 cup heavy cream, and some to brush on top of scones

3 Tablespoons of honey

3/4 cup dried cranberries

3/4 chopped pecans

 

 

Heat oven to 400 degrees. Line a cookie sheet with parchment paper.

Whisk together the flour, baking powder and salt in medium bowl. 

Combine the cream and honey and stir until the honey is completely incorporated in the cream

Use your fingers to work the butter into the flour mixture until it looks like coarse meal with a few small pea size pieces

Stir in cranberries and pecans. 

Pour the cream mixture over the flour and use a rubber spatula to mix until all is combined

Form into a ball and transfer to a lightly floured surface and knead only 3 to 5 times, just until it comes together and lay on your parchment lined cookie sheet and shape into an 8 inch circle with your hands. Don't over work the dough.

Brush the tops with cream and sprinkle with sugar 

Cut into 8 triangles, bake for 12 to 15 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

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