- 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.
- 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
recipes/snacks/orange-scented_cranberry_and_pecan_scones.txt · Last modified: 2017/12/19 19:43 by admin