Name: Cranberry Pecan Scones
Yield: 4 servings
Ingredients: 3/4 cup milk; 1 teaspoon white vinegar; 2 cups all-purpose flour; 1/4 cup white sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon grated nutmeg; 1/2 cup butter, chilled and cut into small pieces; 1 cup dried cranberries; 1/2 cup chopped pecans; 1 egg white, beaten; Glaze:; 1 1/2 cups confectioners' sugar; 2 tablespoons milk

Servings: 4 persons

3/4 cup milk
1 teaspoon white vinegar
2 cups all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1/2 cup butter, chilled and cut into small pieces
1 cup dried cranberries
1/2 cup chopped pecans
1 egg white, beaten
Glaze:
1 1/2 cups confectioners' sugar
2 tablespoons milk

1
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2
Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
3
Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
4
Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
5
Bake in the preheated oven until tops are golden brown, about 15 minutes.
6
Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cranberry Pecan Scones

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