Cranberry Cornmeal Scones With Pecans

Cranberry Scones

Diana Rattray

  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
318 Calories
19g Fat
35g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 318
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 42%
Cholesterol 33mg 11%
Sodium 436mg 19%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 11%
Protein 4g
Calcium 133mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make these delicious scones for tea or make them for a brunch or breakfast treat. These aren't overly sweet, but feel free to add an extra tablespoon of sugar if you want a sweeter scone.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup stone ground cornmeal
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter
  • 3/4 cup dried cranberries
  • 1/3 cup chopped pecans
  • 2 to 3 teaspoons finely grated orange zest
  • 1/2 cup buttermilk
  • 1 tablespoon orange juice
  • 2 teaspoons granulated sugar

Steps to Make It

  1. Heat oven to 400 F. Lightly grease and flour a scone pan or baking sheet.

  2. In a food processor or large bowl, combine the flour, cornmeal, 1/3 cup sugar, baking powder, soda, and salt. If using the food processor, pulse a few times to combine.

  3. Cut butter into pieces and add to the dry ingredients. Pulse until the mixture is like a coarse meal. Alternatively, this can be done by cutting the butter into the dry ingredients with a pastry blender.

  4. If using the processor, transfer the meal-like mixture to a large bowl. Stir in dried cranberries, chopped pecans, and orange zest. With a fork, mix in buttermilk just until dry ingredients are moistened.

  5. With floured fingers, pat the dough into a greased and floured six-wedge scone pan or pat into a round on a lightly floured surface and cut into six even wedges; place on a greased baking sheet.

  6. With fingers or a pastry brush, brush with orange juice just to moisten tops. Sprinkle with sugar.

  7. Bake for about 15 minutes or until golden brown.

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