using up stale bread, canned pineapple juice, and coconut milk. Serve simple, hot with ice cream, or heated with whipping cream.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 30 |
| Yield: | 30 scones |
Ingredients
- ¾ cup milk
- 1 teaspoon white vinegar
- 2 cups all-purpose flour
- ¼ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon grated nutmeg
- ½ cup butter, chilled and cut into small pieces
- 1 cup dried cranberries
- ½ cup chopped pecans
- 1 egg white, beaten
- 1 ½ cups confectioners’ sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
- Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
- Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
- Bake in the preheated oven until tops are golden brown, about 15 minutes.
- Combine confectioners’ sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.
Nutrition Facts
| Calories | 117 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 119 mg |
| Sugars | 11 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
We didn’t have any dried cranberries so I upped the chopped pecans. Hubs doesn’t like nutmeg so I subbed cinnamon. I had buttermilk on hand so I did not sour the milk. I also added vanilla. Aromatic, lightly sweet and delicious!
Well, the batter was really wet so I added another 1/2 cup or so. I used a dried berry mix soaked in rum so that may have made it too wet. I also subbed half the pecans for pistachios and added cinnamon. Instead of glaze I drizzled with raw honey. They ended up on the flat side but were delicious.
Enjoyed making this Scone recipe came together quickly. I used Fake Sugar because I am a Diabetic they have a lot of flavor.
LOVE IT! I was out of pecans, but will make sure I have them for next time These are delicious and I love how the nutmeg just adds that perfect *kiss*.
The batter was TOO wet after adding the milk so I added at least a cup more of flour. I decided to stop trying to make it stiff enough to roll out. So I ended up dropping heaping spoonfuls onto a cookie sheet and flatten it slightly before cooking. I forgot to do the egg white but it was ok. I did add 1/2 cup white chocolate chips to the mix. Lastly, making the glaze took a bit more milk than the recipe says. I shared them with my neighbors and everyone lived them!
Delicious – my first attempt at scones. I added orange zest, and used some left over toasted pecans from a previous recipe. Instead of the glaze I sprinkled the tops with turbinado sugar. I put some extra chopped pecans on a few of them for fun, but they got a little too toasty. I will eat them, but maybe won’t do that again.
Really yummy, great texture, easy to make and way too easy to eat! I made mine without berries & nuts, and they were terrific. Only (slight) change I made was to grate solid butter in rather than chopping it up, and I added some cinnamon in.
The only thing I did differently was toast my pecans, and add a bit of orange zest, other than that followed recipe as written. These were delicious, light and fluffy, with a wonderful flavor. Will be making again for Christmas morning to go with our coffee!
Great scone recipe, hubby and I went back for seconds. I used frozen cranberries instead of dried, walnuts instead of pecans as I had none, pastry flour as I am trying to use it up, and almond milk. I did need to add a splash of milk to get the dough to the consistency I wanted. We will be making this one again!
I added cinnamon and used brown sugar instead of white. I also added flaxseed, ground up, in place of 1/2 c flour. Delicious!
These scones have excellent flavor and texture, well worth making.