I’m not British, but I sure do love a good scone from time to time. While the best one I had lately was a raspberry and white chocolate concoction that was more of a high tea biscuit, these scones are more in the direction of triangles of tastiness. I am in search of a good white chocolate/raspberry recipe, so if you have one, then drop me a line.
In the meantime, here’s how to make some delicious toasted pecan and cranberry scones…
Makes 8 servings – prep time is about 10 minutes
- 2 cups all purpose flour
- ½ cup light brown sugar
- 2 tsp. baking powder
- ¼ tsp. salt
- 6 tbsp. butter
- ½ cup each of dried cranberries and toasted chopped pecans
- ¾ cup milk
- 1 egg, lightly beaten
- Turbidano sugar (like “Sugar in the Raw”)
Heat oven to 350F.
Combine the first four dry ingredients together in a medium sized bowl. Using a pastry blender or 2 knives, cut 6 tbsp. butter into the flour mixture just until it resembles a coarse meal.
Stir in the dried cranberries and pecans. Stir in the milk just until the mixture is combined and holds together when pressed. On a lightly floured surface, shape the dough into a 7” circle.
Using a lightly floured knife, cut the dough into 8 wedges. Place wedges on a baking sheet lightly coated with cooking spray. Brush the dough with one lightly beaten egg. Sprinkle the top of the wedge with turbidano sugar and press it lightly to adhere. Bake scones for 15 minutes or until they are golden brown. Cool on a rack for 5 minutes before eating.
If you’re serving these for a special brunch or breakfast treat you might want to add real whipped cream or for a real decadent moment, some imported Devon cream and jam like they do at the places that put on a lovely high-tea. Add a fresh fruit salad of mixed berries and you have created a meal and a memory. Enjoy!