Cranberry & Pecan Scones


Makes 15

2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1/4 cup cold salted butter, cubed
1/2 cup dried cranberries
1/3 cup chopped toasted pecans
1 teaspoon finely chopped fresh rosemary
1 cup plus 1 tablespoon cold heavy whipping cream, divided
1/2 teaspoon vanilla extract

  • Preheat oven to 350. Line a rimmed baking sheet with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add dried cranberries, pecans, and rosemary, stirring to combine.
  • In a liquid-measuring cup, stir together 1 cup cold cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  • Turn dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a 1/2-inch thickness. Using a 3×2-inch diamond-shaped cutter, cut 15 shapes from dough, re-rolling scraps as necessary. Places scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
  • Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean. Approximately 18 to 20 minutes. Serve warm.

Recommended Condiments:
Devon Cream
Orange Marmalade

To make even more delicious recipes, purchase Christmas Teatime here!

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One thought on “Cranberry & Pecan Scones

Add yours

  1. Oh my!

    You had me at Cranberry and Pecans!
    It did not matter what word appeared after those two magical words.

    Thanks, Victorian Trading Company and the delicious ways for us to treat our families!

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