Cranberry Cornmeal Scones With Pecans

Cranberry Scones
Photo: Diana Rattray
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 6 Servings
Ratings (4)

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.

What You'll Need

  • 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

How 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.
  1. 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.
  2. With floured fingers, pat the dough into a greased and floured 6-wedge scone pan or pat into a round on a lightly floured surface and cut into 6 even wedges; place on a greased baking sheet.
  3. With fingers or a pastry brush, brush with orange juice just to moisten tops. Sprinkle with sugar.
  4. Bake for about 15 minutes, or until golden brown.

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Nutritional Guidelines (per serving)
Calories 318
Total Fat 19 g
Saturated Fat 8 g
Unsaturated Fat 7 g
Cholesterol 33 mg
Sodium 436 mg
Carbohydrates 35 g
Dietary Fiber 3 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)