Cranberry Pecan Scones

Victorian Rose Garden

314 Washington Street , Algonquin, IL 60102 États-Unis


  • 1 cup dried cranberries(Craisins)
  • 1 cup chopped pecans
  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 10 tablespoons butter
  • 16 oz sour cream
  • 2 large eggs
  • 1 1/2 teaspoons vanilla


  1. Heat oven to 400*. Combine flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in dried cranberries and pecans.
  2. Blend sour cream, egg yolk, and vanilla in a small bowl. Add mixture to dry ingredients. Stir until dough clings together.
  3. Turn dough onto a lightly floured board. Knead gently a dozen times. (Handling dough too much makes for tough scones). Pat dough into a 1/2 inch thick circle. Cut with 2 inch circle cookie cutter.
  4. Put dough circles on ungreased baking sheet. Beat egg whites with a little sugar and brush over scones.
  5. Bake until light brown, about 9-10 minutes for 2 inch scones.Cool for 5 minutes before serving. Makes 40 small scones. Wonderful served with raspberry jam and sweetened whipped cream.
About this recipe:

Cranberry Pecan Scones