Description
These Christmas scones are a festive and delicious treat packed with dried cranberries, chopped pecans, and a hint of cinnamon. Perfectly crumbly and buttery, they are quick to make and ideal for holiday celebrations or cozy winter breakfasts.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup milk
- 1 egg
- 1/2 cup unsalted butter, cold and cubed
Add-ins
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure a hot environment for perfect scone baking.
- Combine dry ingredients: In a large bowl, thoroughly mix the all-purpose flour, sugar, baking powder, salt, and cinnamon until evenly distributed.
- Incorporate the butter: Add the cold, cubed unsalted butter to the dry mixture. Use your fingers or a pastry cutter to work the butter into the flour mixture until it achieves a crumbly texture.
- Add cranberries and pecans: Stir in the dried cranberries and chopped pecans, ensuring they are evenly spread throughout the crumbly mixture.
- Mix wet ingredients: In a separate bowl, whisk together the milk and egg until well combined.
- Combine wet and dry mixtures: Pour the milk and egg mixture into the dry ingredients. Stir gently until a dough forms, being careful not to overmix.
- Knead the dough: Turn the dough out onto a floured surface and knead gently just until it comes together.
- Shape and cut: Shape the dough into a circle approximately 1 inch thick. Cut the circle into 8-12 wedges depending on desired serving size.
- Prepare for baking: Arrange the scone wedges on a baking sheet lined with parchment paper or lightly greased.
- Bake: Bake in the preheated oven for 15-20 minutes, until the scones are golden brown on top.
- Cool and serve: Remove the scones from the oven, let them cool slightly on a wire rack before serving warm for the best flavor and texture.
Notes
- Use cold butter to achieve a flaky texture in the scones.
- You can substitute dried cranberries with raisins or dried cherries if preferred.
- For a dairy-free version, substitute milk with almond or oat milk and use a vegan butter alternative.
- Serve warm with clotted cream, butter, or jam for an extra festive touch.
- Store any leftovers in an airtight container for up to 2 days or freeze for longer storage.
