Name: Makeover Cranberry Pecan Scones
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/4 cup cold butter; 1 large egg; 6 tablespoons orange juice; 1 teaspoon vanilla extract; 1/2 teaspoon grated orange zest; 1/2 cup chopped fresh or frozen cranberries, thawed; 3 tablespoons chopped pecans, toasted; 1 large egg white; 1/2 teaspoon water

Servings: 4 persons

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup cold butter
1 large egg
6 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon grated orange zest
1/2 cup chopped fresh or frozen cranberries, thawed
3 tablespoons chopped pecans, toasted
1 large egg white
1/2 teaspoon water

1
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Whisk the egg, orange juice, vanilla and orange zest. Stir into crumb mixture just until moistened. Stir in cranberries and pecans. Turn onto a floured surface; knead 10 times.
2
Pat dough into a 6-1/2-in. circle on a
3
coated with cooking spray. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate).
4
Bake at 400u00b0 for 20-25 minutes or until golden brown. Serve warm.

No nutritional information available.

No additional tips available.

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

Makeover Cranberry Pecan Scones

How did you like this recipe?