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 allrecipes.com 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
- Preheat oven to 375 degrees.
- In large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture has coarse crumbs.
- In another bowl toss cranberries, white sugar, orange zest, orange juice, nuts. Add to flour mixture and mix lightly.
- 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.
- Place scones on lightly greased baking sheets.
- Bake until golden brown, around 20 minutes.
Adapted from allrecipes.com by Christina Gomez.