|photo by: sugarhero|
I made these scones a while back and enjoyed them because they were not dry like so many other scones I have tasted.
Give them a try for the Holidays this year and let me know what you think.
Pecran Brown Sugar Scones
- 2+ cups flour
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 3/4 tsp salt
- 6 Tbsp butter, cold
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- 3/4+ cup milk
- Turbinado sugar (raw sugar)
Preheat oven to 400*.
Line baking sheet with no-stick foil.
In a large bowl mix flour, brown sugar, baking powder and salt.
Using a pastry blender, fork or your hands, cut in butter and combine until mixture resembles coarse crumbs.
Stir in cranberries and pecans.
Add milk (and maybe a little extra flour) until dough holds together when pressed.
Flour the bowl that the dough is in and shape into a ball.
Flour a knife and slice dough into 8 wedges, the best you can.
Place wedges onto prepared baking sheet.
Brush wedges with milk and sprinkle with Turbinado sugar.
Press sugar into wedges, lightly.
Bake for 15 to 18 minutes, until golden in color.
If you would like to add a sweet glaze:
- 1 cup powdered sugar
- 1 tsp vanilla
- milk or lemon juice
Combine sugar and vanilla into a bowl.
Add liquid until a soft glaze forms (the consistency of Elmers glue)
Drizzle over top of the baked scones.
TIP: If using milk to make glaze, you can also add a couple shakes of cinnamon to make a cinnamon glaze for the scones.
Please check out my new book that has a selection of special recipes at the end!