Cinnamon, Pecan and Cranberry Scones

This is a real nice recipe to make. I took this from my cookbook “The B & B Cookbook”.  It makes 6 wedges.

You will need:

• 1/4 cup heavy cream, plus extra for brushing scones
• 1 large egg yolk
• 1/2 tsp. vanilla
• 1 cup flour
• 3 tbsp. sugar,  plus extra for sprinkling on scones
• pinch of salt
• 1  1/2 tsp. baking powder
• 1/4  tsp. baking soda
• 1/2  tsp. cinnamon
• 3 tbsp frozen butter, grated (makes for fluffier scones)
• 1/2  cup chopped pecans
• 1/2 cup dried cranberries

Preheat oven to 400 degrees.

In a small bowl whisk together 1/4 cup of the cream, egg yolk and vanilla.

In another bowl, sift the flour, 3 tbsp. sugar, 1/2 tsp. vanilla, pinch of salt, baking powder, baking soda and cinnamon.   Add the butter and gently stir to mix. Stir in the pecans and cranberries.

Add the cream mixture and stir with a fork until it forms a sticky dough, but still manageable. Knead the dough on a lightly floured surface for about 30 seconds. Pat into a 3/4 inch thick round and cut into 6 wedges.

Transfer the wedges to a parchment lined baking dish. Brush each one with the extra cream and sprinkle with some sugar.

Bake the scones in the center of your oven for about 15-18 minutes or until a light golden.

The only thing needed here is some fresh butter and jam, a spot of tea or a good cup of coffee. Oh, yes, and having a good friend to share it with is an excellent idea.