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Buttermilk Pecan Cranberry Scones

May 31, 2017

Buttermilk Pecan Cranberry Scones

I prepare the dough the night before, refrigerate it and then bake it the next morning (save step 4 the just prior to baking). You can easily freeze one half of the recipe and thaw the night before.


1 c. Diamond of California pecans

3 c. flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/3 c. plus 2 Tbsp. sugar

¾ c. chilled unsalted butter, cut into pieces

1 Tbsp. finely grated orange zest

½ c, sweetened dried cranberries

1 c. buttermilk

1-2 Tbsp. whipping cream


1. Preheat oven to 350 degrees F. Spread pecans on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7-10 minutes. Let cool. Chop coarsely. Increase oven temperature to 425° F.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and 1/3 cup of the sugar. Add butter and orange zest. With your fingertips, 2 knives, or a pastry blender, cut butter into flour mixture until it resembles coarse meal. Add pecans, cranberries, and buttermilk; stir with a fork just until the dry ingredients are moistened and dough holds together in a rough mass.

3. Scrape dough onto a generously floured work surface and knead gently about 10 times, until smooth. Divide dough into 2 equal portions; lightly pat each into a 6-7-inch-diameter circle 1-1/2 inches thick.

4. Brush with cream, then sprinkle with the remaining 2 tablespoons sugar. Cut each round into 8 wedges. Transfer wedges to a large baking sheet, placing them 1/4 to 1/3 inch apart. Bake until scones are firm to the touch and golden, 16-18 minutes. Serve warm.


Buttermilk Pecan Cranberry Scones



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