Makes 12

SCONES

  * 4 1/4 	cups flour
  * 5 	teaspoons baking powder
  * 1/2 	teaspoon baking soda
  * 1 	teaspoon salt
  * 1 	teaspoon freshly grated nutmeg
  * 1/2 	teaspoon ground allspice
  * 2/3 	cup granulated sugar
  * 12 	tablespoons (1 1/2 sticks) cold unsalted butter, cut into cubes
  * 1 	cup dried cranberries (or use dried cherries)
  * 1 	cup coarsely chopped pecans
  * 4 	eggs
  * 1 	cup cold heavy cream
  * 2 	tablespoons grated orange rind
  * 2 	teaspoons orange extract
  * 1 	teaspoon vanilla extract
  * 	Extra flour (for sprinkling)


  - In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, allspice, and sugar. Scatter over the cubes of butter and, using a pastry blender or 2 round-bladed table knives, cut the butter into the flour mixture until the fat is large pearl-size pieces. With your fingertips, reduce the butter to smaller flakes for about 1 minute. Add the cranberries or cherries and pecans; toss well to combine.
  - In another bowl, whisk the eggs, heavy cream, orange rind, and orange and vanilla extracts. Pour the egg mixture over the flour mixture and stir with a blunt knife to form a dough. Knead the dough in the bowl for 30 seconds. It will be moist.
  - Divide the dough in half. On a floured counter, form each half into a 6-inch disk, wrap in waxed paper or foil, and refrigerate for 2 hours.
  - Set the oven at 400 degrees. Line 2 baking sheets with parchment paper.
  - Place the disks on a lightly floured work surface. Using a long knife, cut each disk into 6 wedges. Arrange 6 scones on each baking sheet, setting them 3 inches apart.

SUGAR

  * 1/3 	cup granulated sugar
  * 1/4 	teaspoon freshly grated nutmeg

  -In a bowl, mix the sugar with the nutmeg. Sprinkle the scones with the mixture.
  - Bake the scones for 17 minutes, or until they are golden brown. Transfer to a wire rack to cool slightly. Serve warm or at room temperature. 

Source: Boston Globe   October 10, 2007  Lisa Yockelson

tags: vegetarian