11 August 2013

{recipe} cranberry orange scones with pecans

The other day I was out running errands with the kids when I realized I hadn't actually eaten breakfast and my pregnant belly was kind of mad about it. So I pulled into my favorite coffee place, which conveniently has a drive thru, ordered my americano, and asked for a bagel. Sadly they were out, so I settled for a scone. And I've been thinking about scones ever since. Because they're kind of delicious, especially fresh from the oven.

So this morning I woke up and needed a scone. Yes, needed.
And since they're a cinch to whip up, I set to work and made the whole family pretty happy when I pulled these pretty little guys out of the oven about 20 minutes later.

They're definitely worth trying, so I'm sharing the recipe. You can tweak your add ins to fit your taste, but this little combo was a hit all the way around.

glazed cranberry orange scones with pecans
makes 8
2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons cold butter
1/2 cup dried cranberries
1/3 cup chopped pecans
zest of one orange
1 egg
1/2 cup sour cream

1 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon orange juice
1-2 tablespoons milk or cream

Preheat the oven to 400 degrees F.
Mix all your dry ingredients in a bowl. Cut in cold butter. Mix together with two knives, or if you're very fancy like me, a pastry cutter. Nothing makes me feel more legit (which I totally am not) than using my pastry cutter for baking. Continue the process until your mixture looks like tiny white peas. Toss with cranberries, nuts and orange zest. In a separate bowl, combine the egg and sour cream until smooth and then mix that into the flour mixture. The dough will be fairly sticky, and at some point you're going to want to dive in with your hands. Once it all comes together, turn it onto a lightly floured surface and form into a circle (not a ball), about 3/4" tall. Cut into eight wedges and place them onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, until just golden.

While they're baking, make your glaze. Grab a mug, add in your sugar and drizzle with vanilla and juice. Stir well - it should resemble a thick paste. Now drizzle in your milk or cream until you get something that's a glue like consistency. If it's too thin, add in a little more sugar. Too thick, add a little more milk.

Once you've taken your scones out and transferred them over to a wire rack or cutting board to cool, drizzle them with the glaze while they're still warm. Let them cool for a few minutes and they're ready to go! Best served warm or at room temp - these are a fun breakfast treat or a nice little gift to share with someone you love.



  1. Oh man, my pregnant belly wants these so badly! *^___^* I must make these asap!! Thanks for sharing the recipe~~

  2. Made them last night with half whole wheat flour, half white flour~ SO GOOD!

  3. they look delicious. glaze makes scones look so fancy.