These fresh, tangy and filling Cranberry Cherry Buttermilk Scones have a buttermilk dough with cranberry, orange, dried cherries and pecans. These are sure to please and easier to make than you think.
In a medium saucepan combine the water, orange juice, sugar, cranberries and dried cherries and bring to boil. Lower heat to simmer and cook until cranberries pop and a sauce begins to form into a thick relish, about 8 minutes. Remove from heat and allow to cool. Set aside.
Preheat oven to 375°. Combine the buttermilk, brown sugar, vanilla extract and egg in a medium bowl with a whisk.
Sift both flours, baking powder, kosher salt, in a large bowl. Using a pastry blender, cut in the chilled butter until the mixture resembles coarse meal.
Fold in a cup of the cranberry relish and chopped pecans. Add the milk mixture, stirring just until moist.
Place the dough onto a floured surface and knead lightly four times with floured hands. Don't overwork the dough. Form the dough into an 9-inch circle or rectangle on a baking sheet lined with parchment paper or a Silpat baking sheet, to about 3/4" thick. With a knife, cut dough into wedges all the way through, depending on how big you want your scones. Brush egg white over dough and sprinkle evenly with coarse sparkling sugar.