Cranberry Pecan Scones

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I don’t exactly have leftovers anymore from Thanksgiving, but I do have a bag of cranberries I bought and didn’t end up using. I started searching for recipes and was so excited to come upon this one on by Christina Gomez.

These turned out so good, despite the fact that I forgot to set the timer and got to them a couple minutes late. My husband and I have already scarfed down two each. I can’t wait to make another batch this weekend with the remaining berries.

Of course they need a dollop of butter to really do them up right.

Cranberry scones are the perfect way to roll into the rest of the holiday season.


Cranberry Pecan Scones

Yield: 20 – 24 small scones
Time: 35 – 40 minutes


  • 2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup butter, chilled and diced
  • 1 cup fresh cranberries, roughly chopped
  • 1/3 cup white sugar
  • 1 grated zest of orange and juice from 1/2 orange
  • 1/2 cup chopped pecans 
  • 1/2 cup plain yogurt
  • 1 egg


  1. Preheat oven to 375 degrees.
  2. In large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture has coarse crumbs.
  3. In another bowl toss cranberries, white sugar, orange zest, orange juice, nuts. Add to flour mixture and mix lightly.
  4. In another bowl beat together the yogurt and egg. Pour it into the dry ingredients, mixing with your hands. Be careful not to over-mix.
  5. Place scones on lightly greased baking sheets.
  6. Bake until golden brown, around 20 minutes.

Adapted from by Christina Gomez.