Cranberry Cornmeal Scones With Pecans

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/19/22
Cranberry Scones

Diana Rattray
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
376 Calories
17g Fat
55g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 376
% Daily Value*
Total Fat 17g 22%
Saturated Fat 8g 39%
Cholesterol 31mg 10%
Sodium 398mg 17%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 11%
Total Sugars 28g
Protein 4g
Vitamin C 3mg 15%
Calcium 106mg 8%
Iron 2mg 9%
Potassium 128mg 3%
*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 (3 ounces) unsalted butter, chilled

  • 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 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.

  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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