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.
