Servings: 8 scones
Calories: 210kcal
Equipment
- Oven
- Mixing bowl
- Baking Sheet
- Parchment paper
Ingredients
Scone Dough
- 2 cups all-purpose flour sifted
- 1/4 cup sugar or brown sugar
- 1 tablespoon baking powder fresh
- 1/2 teaspoon salt just a pinch
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup dried cranberries can swap with raisins or currants
- 1/4 cup chopped pecans or walnuts
- 1/2 teaspoon cinnamon consider adding nutmeg
- 1/2 cup milk or dairy-free milk
- 1 large egg for an egg-free version, use flaxseed meal
Optional Glaze
- 1 cup powdered sugar mix with milk or water
- 1 teaspoon vanilla extract or almond extract
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Mix the dry ingredients: combine flour, sugar, baking powder, salt, and cinnamon.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the cranberries and pecans.
- Whisk the wet ingredients: combine milk and egg in a separate bowl.
- Combine the mixtures to form a slightly sticky dough.
- Knead the dough gently on a floured surface.
- Shape the dough into a circle about 1-inch thick and cut into wedges.
- Bake the scones for 15-20 minutes until golden brown.
- Cool slightly before serving warm.
Notes
Drizzle with a simple glaze for an extra festive touch.
Nutrition
Serving: 1scone | Calories: 210kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 90mg | Fiber: 1g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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