Cranberry Cherry Pecan Buttermilk Scones
These fresh, tangy and filling Cranberry Cherry Pecan Scones are made with a buttermilk dough, cranberry orange, dried cherries and pecans - these are sure to please and easier to make than you think.
Servings: 15 servings
- 4 cups cranberries
- 1 cup dried cherries
- 1/2 cup water
- 1/2 cup orange juice
- 3/4 brown sugar
- 1/4 cup pecans chopped
- 1/4 cup cold buttermilk
- 1/4 cup brown sugar
- 3 tsp vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 tbsp chilled butter cut into small pieces
- 1 large egg white lightly beaten
- 1 1/2 tbsp coarse sparkling sugar crystals
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.
Bake until golden, about 18 minutes. Serve warm.
Calories: 134kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Cholesterol: 11mg | Sodium: 90mg | Potassium: 179mg | Fiber: 3g | Sugar: 9g | Vitamin A: 340IU | Vitamin C: 7.7mg | Calcium: 59mg | Iron: 1.1mg