Cranberry Pecan Scones Recipe

Name: Cranberry Pecan Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup oat flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup light brown sugar; 3 tablespoons butter, chilled; 2/3 cup 1% low-fat milk; 1/2 cup cranberries; 1/4 cup pecans, chopped; 1/2 teaspoon lemon zest

Servings: persons

1 cup all-purpose flour
1 cup oat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup light brown sugar
3 tablespoons butter, chilled
2/3 cup 1% low-fat milk
1/2 cup cranberries
1/4 cup pecans, chopped
1/2 teaspoon lemon zest

1
Preheat oven to 425.
2
Roughly chop cranberries.
3
Sift together dry ingredients (flour through salt) in a bowl, mix in sugar. Crumble in the butter.
4
Make a well and stir in the milk, then stir in cranberries, pecans, and lemon zest. Dough will be sticky!
5
Pat out into a circle on a lightly floured surface- the circle should be 8 inches or so in diameter.
6
Cut into wedges like a pizza- 8 total. Place on greased baking sheet. Bake for 16 minutes or so, or until browned to your liking.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup oat flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and more.

Yes, Cranberry Pecan Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Pecan Scones

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