These tender/crumbly, full-flavored scones feature cranberries and pecans.
With oats in the dough, they're a tasty throwback to their Scottish origins.
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 1 cup (3 ounces) old-fashioned rolled oats or quick-cooking (not instant) oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (3 3/4 ounces) brown sugar, packed
- 1/2 cup (4 ounces, 1 stick) butter
- 1 cup (4 ounces) dried cranberries
- 1 cup (4 ounces) diced pecans
- 1 cup (8 ounces) buttermilk, sour cream, or plain yogurt
- Coarse sparkling sugar for topping, optional
- Heat your oven to 375 degrees F. Lightly grease a baking sheet, or line
- Mix the dry ingredients in a large mixing bowl. Mix the butter into the
dry ingredients until it looks unevenly crumbly. Mix in the fruit and nuts until
they're evenly distributed. Stir in the buttermilk.
- Turn the dough out onto a well-floured surface and cut it into two pieces.
(Keep sprinkling on flour if you need to.) Form each into a disk, and gently
pat each disk into a round about 6" in diameter. Sprinkle each disk with coarse
sparkling sugar, if desired. With a bench scraper or sharp knife, cut the round
into 8 wedges. Do this by cutting straight down through the dough so you shear
the edges. If you saw the dough, you tend to press the edges together, which
keeps the scones from rising as they bake. Don't separate the wedges.
- Transfer the scones, still in their circular shape, the the prepared baking
sheet. Separate the scones slightly; there should be about 1 inch between them
at the outside edge.
- Bake the scones for 20 minutes, or until they're just beginning to brown.
- Remove them from the oven, and serve warm. Or reheat for 10 minutes, lightly
tented with foil, in a preheated 350 degrees F oven.
- Serve with traditional clotted cream or Devon cream, if desired.
Yield: 16 tea scones
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 2, December
Recipe and photo credit (used with permission):
King Arthur Flour - kingarthurflour.com