Cranberry orange pecan scones recipe

Cranberry-Orange Pecan Scones recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the delightful combination of tart cranberries, zesty oranges, and crunchy pecans with this scrumptious cranberry orange pecan scones recipe. These scones are the perfect treat for a cozy breakfast or afternoon tea. The tangy cranberries and citrusy oranges add a burst of flavor, while the toasted pecans provide a satisfying crunch. With their buttery texture and irresistible aroma, these scones are sure to become a favorite among family and friends.

Keywords: cranberry orange pecan scones, recipe, tart cranberries, zesty oranges, crunchy pecans.

Cranberry orange pecan scones recipe details

Cranberry orange pecan scones recipe, recipe Rating: 4.7
Number of votes:115

Ingredients

2 cups unbleached, all-purpose flour

1/3 cup sugar

3 Tablespoons wheat germ

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

6 Tablespoons cold, unsalted butter cut into 1/4-inch pieces

1 cup sour cream

1 large egg

1 teaspoon lemon extract

1/2 teaspoon vanilla extract

Finely grated zest of 1 orange

1-1/2 cups fresh or dried cranberries

1/2 cup chopped fresh pecans

1/4 cup milk

Instructions:

Adapted from a recipe from Country Breakfasts by Ken Haedrich, these scones are a divine combination of rich, tart, and sweet. You can also substitute fresh or dried blueberries or raisins for the cranberries. Do not use frozen blueberries as they contain too much liquid and make the dough too wet.

Preheat the oven to 400 degrees. Lightly coat 2 large cookie sheets with cooking oil spray. In a large bowl, mix the flour, sugar, wheat germ, baking soda, baking powder, and salt. Add the butter and cut it in, using your fingers or a pastry blender, until the mixture resembles corn meal. In a separate bowl, whisk together the sour cream, egg, extracts, and orange zest. Make a well in the center of the dry ingredients; add the liquid, and quickly mix to blend. Gently fold in the cranberries and the pecans.

The dough will be sticky, so form the scones using floured hands. Use a spoon to scoop enough dough into floured hands to form a scone. Round it gently and place the scone on the prepared cookie sheet. Repeat for the remaining scones, leaving some room in between for spreading. Using a pastry brush, gently brush each scone with some milk. Bake for 20 minutes until golden brown. Cool for several minutes before serving.