Cranberry Pecan Scones: A Festive Delight

Scones, those delightful little quick breads, are perfect for breakfast, brunch, or afternoon tea. They’re incredibly versatile, taking on a multitude of flavors with ease. Today, we’re diving into a particularly festive and delicious version: Cranberry Pecan Scones. The tartness of the cranberries, the buttery crunch of the pecans, and the subtly sweet, tender crumb create a symphony of flavors and textures that will have everyone reaching for seconds. This recipe is straightforward, yields beautifully golden scones, and is easily adaptable to your preferences. Let’s get baking!

Why You’ll Love These Cranberry Pecan Scones

* **Festive Flavors:** The combination of cranberries and pecans evokes holiday warmth and comfort. They’re perfect for Thanksgiving, Christmas, or any cozy gathering.
* **Easy to Make:** Unlike some baked goods, scones are relatively quick and easy to prepare. No yeast required! This recipe comes together in under an hour.
* **Customizable:** Feel free to adjust the sweetness, add other nuts or spices, or drizzle with a glaze for extra flair.
* **Perfect Texture:** These scones are tender and moist on the inside, with a slightly crumbly, golden-brown exterior.
* **Freezer-Friendly:** Make a batch ahead of time and freeze them for a quick and delicious treat whenever you need it.

Ingredients You’ll Need

Before we jump into the recipe, let’s gather our ingredients. Here’s what you’ll need:

* **All-Purpose Flour:** The base of our scones. Make sure it’s measured correctly (spoon and level is recommended).
* **Granulated Sugar:** Adds sweetness and helps with browning.
* **Baking Powder:** The leavening agent that makes the scones rise.
* **Baking Soda:** Provides a little extra lift and tenderizes the crumb.
* **Salt:** Enhances the flavors of the other ingredients.
* **Cold Unsalted Butter:** Crucial for creating flaky layers. Cut into small cubes and keep it very cold.
* **Dried Cranberries:** Adds tartness and chewiness. Look for unsweetened or reduced-sugar varieties if you prefer.
* **Pecans:** Adds a nutty flavor and satisfying crunch. Chopped pecans work best.
* **Large Egg:** Binds the ingredients together and adds richness.
* **Buttermilk:** Adds moisture and tanginess. If you don’t have buttermilk, you can use milk with a tablespoon of lemon juice or white vinegar.
* **Vanilla Extract:** Enhances the overall flavor.
* **Optional: Coarse Sugar for Sprinkling:** Adds a touch of sparkle and extra sweetness.

Ingredient Substitutions and Variations

* **Flour:** You can substitute part of the all-purpose flour with whole wheat flour for a nuttier flavor. Start with replacing about 1/4 to 1/3 of the all-purpose flour.
* **Sugar:** Brown sugar can be used in place of granulated sugar for a richer, molasses-like flavor.
* **Butter:** Vegan butter sticks can be used as a substitute for unsalted butter. Make sure they are very cold.
* **Cranberries:** Fresh cranberries can be used, but you may need to adjust the baking time slightly. Other dried fruits like cherries or raisins would also work well.
* **Pecans:** Walnuts, almonds, or other nuts can be substituted for pecans.
* **Buttermilk:** As mentioned before, you can make a buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to regular milk. Let it sit for a few minutes to curdle slightly.
* **Spices:** Add a pinch of cinnamon, nutmeg, or ginger for extra warmth and spice.
* **Glaze:** Drizzle the baked scones with a simple glaze made from powdered sugar and milk or lemon juice.

Equipment You’ll Need

* **Large Mixing Bowl:** For combining the dry ingredients.
* **Pastry Blender or Food Processor:** For cutting the butter into the flour.
* **Liquid Measuring Cup:** For measuring the wet ingredients.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Baking Sheet:** For baking the scones.
* **Parchment Paper or Silicone Baking Mat:** To prevent the scones from sticking to the baking sheet.
* **Wire Rack:** For cooling the scones.
* **Optional: Round Cookie Cutter or Knife:** For shaping the scones.

Step-by-Step Instructions

Now, let’s get to the fun part – baking these delicious Cranberry Pecan Scones! Follow these step-by-step instructions for perfect results.

**Step 1: Preheat the Oven and Prepare the Baking Sheet**

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the scones from sticking and make cleanup a breeze.

**Step 2: Combine the Dry Ingredients**

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure everything is well combined.

**Step 3: Cut in the Cold Butter**

This is the key to flaky scones! Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. You should still see small pieces of butter.

* **Tips for Cold Butter:** The colder the butter, the better. You can even chill the dry ingredients and bowl for a few minutes before adding the butter. If your kitchen is warm, work quickly to prevent the butter from melting.

**Step 4: Add the Cranberries and Pecans**

Gently fold in the dried cranberries and chopped pecans into the flour mixture. Distribute them evenly throughout.

**Step 5: Whisk the Wet Ingredients**

In a separate liquid measuring cup, whisk together the egg, buttermilk, and vanilla extract until well combined.

**Step 6: Combine Wet and Dry Ingredients**

Pour the wet ingredients into the dry ingredients. Use a fork or spatula to gently combine until just moistened. Be careful not to overmix! Overmixing will develop the gluten in the flour and result in tough scones.

* **The Dough:** The dough will be slightly shaggy and sticky. That’s perfectly fine.

**Step 7: Shape the Scones**

Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Use a round cookie cutter (about 2-3 inches in diameter) to cut out the scones. Alternatively, you can use a knife to cut the circle into wedges.

* **Shaping Tips:** Avoid twisting the cookie cutter when cutting out the scones. This can seal the edges and prevent them from rising properly. If you’re using a knife, cut straight down.
* **Re-rolling Scraps:** Gently gather the scraps of dough, pat them into a circle, and cut out more scones. Keep in mind that these scones may not be as tender as the first ones.

**Step 8: Arrange the Scones on the Baking Sheet**

Place the scones on the prepared baking sheet, leaving a little space between each one.

**Step 9: Brush with Buttermilk and Sprinkle with Sugar (Optional)**

For a golden-brown crust, brush the tops of the scones with a little extra buttermilk. If desired, sprinkle with coarse sugar for a touch of sparkle and sweetness.

**Step 10: Bake the Scones**

Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Rotate the baking sheet halfway through baking to ensure even browning.

**Step 11: Cool and Serve**

Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. These scones are delicious on their own or with a dollop of clotted cream, jam, or butter.

Tips for Perfect Cranberry Pecan Scones

* **Keep the Butter Cold:** This is the most important tip for flaky scones. Cold butter creates steam during baking, which separates the layers of dough.
* **Don’t Overmix:** Overmixing the dough will develop the gluten in the flour, resulting in tough scones. Mix until just combined.
* **Handle the Dough Gently:** Avoid overworking the dough when shaping the scones. Handle it gently to keep it tender.
* **Use Fresh Baking Powder:** Make sure your baking powder is fresh for the best rise.
* **Bake at the Right Temperature:** Baking the scones at the correct temperature ensures that they bake evenly and develop a golden-brown crust.
* **Don’t Overbake:** Overbaked scones will be dry and crumbly. Bake until they are golden brown and a toothpick inserted into the center comes out clean.

Serving Suggestions

These Cranberry Pecan Scones are delicious on their own, but here are a few serving suggestions to take them to the next level:

* **Clotted Cream and Jam:** A classic pairing for scones. The rich clotted cream and sweet jam complement the scones perfectly.
* **Butter:** Simply spread with softened butter for a simple and satisfying treat.
* **Honey:** Drizzle with honey for a touch of sweetness.
* **Lemon Curd:** The tartness of the lemon curd pairs beautifully with the sweetness of the scones.
* **Whipped Cream:** Top with whipped cream for a decadent treat.
* **Alongside Coffee or Tea:** These scones are the perfect accompaniment to a cup of coffee or tea.

Storage Instructions

* **Room Temperature:** Store leftover scones in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh.
* **Freezer:** To freeze scones, let them cool completely. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. To reheat, bake the frozen scones in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

Recipe Card

**Yields:** 8-10 scones
**Prep time:** 15 minutes
**Cook time:** 15-20 minutes

**Ingredients:**

* 2 1/2 cups all-purpose flour
* 1/2 cup granulated sugar
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cubed
* 1/2 cup dried cranberries
* 1/2 cup chopped pecans
* 1 large egg
* 3/4 cup buttermilk
* 1 teaspoon vanilla extract
* Optional: Coarse sugar for sprinkling

**Instructions:**

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
4. Stir in cranberries and pecans.
5. In a separate bowl, whisk together egg, buttermilk, and vanilla extract.
6. Pour wet ingredients into dry ingredients and mix until just moistened. Do not overmix.
7. Turn dough out onto a lightly floured surface. Pat into a 1-inch thick circle.
8. Cut out scones using a 2-3 inch round cutter or cut into wedges.
9. Place scones on prepared baking sheet.
10. Brush tops with buttermilk and sprinkle with coarse sugar (optional).
11. Bake for 15-20 minutes, or until golden brown.
12. Let cool on baking sheet for a few minutes before transferring to a wire rack.

Enjoy your freshly baked Cranberry Pecan Scones! They’re a delightful treat that’s perfect for any occasion. Happy baking!