Another american classic that we crave for. So addicting!
Cranberry-Pecan Scones, adapted from Everyday Greens, p. 348. (The original recipe uses currants instead of cranberries.)
1 tbs minced orange zest
1/3 c dried cranberries
1/4 c fresh orange juice
3 c all-purpose flour
1 tbs baking powder
6 tbs sugar
1/4 ts salt
1 stick unsalted butter, chilled and cubed
1/2 c pecan pieces, toasted and chopped
1c heavy cram
1/2 c buttermilk
pastry egg wash (1 egg yolk + 2 tbs milk or heavy cream)
1. Preheat the oven to 375 F and set the oven rack to the middle position. Set the zest aside and plump the cranberries in the orange juice.
2. Sit the flour, baking powder, sugar, and salt into the bowl of an electric mixer. Use the paddle to cut the butter into the flour mixture and work until it resembles coarse meal. (You can also do this with a pastry blender.) Transfer to a large bowl and stir in the nuts.
3. Combine the zest, cranberries, cream, and buttermilk. Add to the fry ingredients and gently mix together, being careful not to overwork the dough.
4. Sprinkle the work surface lightly with flour and shape the dough into an 8-inch round, about 1 inch high. Cut the round onto 8 wedges and place 1 inch apart on a parchment-lined baking sheet, stacked on top of another baking sheet. (The double pan helps keep the bottoms from browning too quickly.) Make the egg wash and brush it over the scones.
5. Bake for 30 minutes. Rotate the pan and bake until gold 10 to 15' more.