Description
Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired.
Ingredients
- ¾ cup milk
- 1 teaspoon white vinegar
- 2 cups all-purpose flour
- ¼ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon grated nutmeg
- ½ cup butter, chilled and cut into small pieces
- 1 cup dried cranberries
- ½ cup chopped pecans
- 1 egg white, beaten
- 1 ½ cups confectioners’ sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled
- about 5 minutes.
- Combine flour
- sugar
- baking powder
- baking soda
- salt
- and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture
- cranberries
- and pecans. Knead until dough comes together in a ball.
- Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long
- 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
- Bake in the preheated oven until tops are golden brown
- about 15 minutes.
- Combine confectioners’ sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 30