Perfect for breakfast or brunch, these scones are packed with dried cranberries and pecans.
As the blogosphere becomes inundated with Game Day foods, I present to you: breakfast. Sports and I do not really get along–I’ve given many of them a try, but there are usually other things I’d rather be doing with my time.
The only reason I knew that the Superbowl was coming up was because of all the food bloggers.
Which brings me back to breakfast. Or brunch. Fantastic meals, right?
If you need something new for your breakfast or brunch table, how some scones?
These Cranberry Pecan Scones are on the heartier side. They’re big, not like some dainty high tea scone, and studded with cranberries and pecans. True to the quick bread name, they can be whipped up in just a few minutes. Just whisk together your dry ingredients, cut in the butter, and some liquid and your mix-ins, knead and shape, then into the oven they go.
(That may have sounded like a lot of steps, but trust me, it’s not.)
Cranberry Pecan Scones
makes 8 scones
adapted from Martha Stewart
- 2 cups all-purpose flour
- 5 T sugar, plus 1 T sugar for sprinkling (I experimented date sugar, but granulated or demerara will do)
- 1 T baking powder
- 1/2 tsp salt
- 6 T butter, chilled and cut into small pieces
- 2/3 cup skim milk
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
Preheat oven to 425°F.
Whisk together flour, sugar, baking powder, and salt. Work in butter with your fingertips, a fork, or a pastry blender until the mixture resembles coarse corn meal. Stir in milk until just moistened. Add in cranberries and pecans.
On a clean, lightly floured surface knead the dough briefly. Pat into a circle or rectangle about 1″ thick, then cut into eight wedges or squares. Sprinkle with remaining tablespoon sugar.
Bake 12-15 minutes until golden brown.