Sweet Cherry Pecan Scones
Yield: about 8 scones
Ingredients
Scones
- 2 cups dry biscuit mix or Biscuit Baking Mix
- 2 tablespoons granulated sugar
- 1/4 cup chopped pecans
- 1/2 cup milk
- 1 egg, lightly beaten
- 1 cup frozen dark sweet whole cherries
Glaze
- 1 egg
- 1 tablespoon water
- Sugar
Instructions
- Heat oven to 400 degrees F. Grease a large baking sheet or line with parchment paper; set aside.
Scones
- In a mixing bowl, stir together biscuit mix, sugar and pecans.
- Add milk, lightly beaten egg and cherries; stir lightly with a fork (mixture will be dry), then knead or stir lightly only until dough begins to form a ball and cherries soften and spread in the dough.
- With a 1/4 cup measuring cup, scoop out dough and place on prepared baking sheet. Gently flatten each scone with the palm of your hand.
Glaze
- Whip egg and water together with a fork; brush each scone with egg wash, then sprinkle well with extra sugar.
- Bake scones for 12 to 15 minutes or until light gold.
- Serve at room temperature.
Notes
To freeze, cool completely on wire racks, then wrap scones in foil or plastic freezer bags. Freeze for up to one week; defrost, still wrapped, at room temperature for about one hour.
