Cranberry Pecan Scones

Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired.

Step: 1

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step: 2

Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.

Step: 3

Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.

Step: 4

Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.

Step: 5

Bake in the preheated oven until tops are golden brown, about 15 minutes.

Step: 6

Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.

Per Serving: 117 calories; protein 1.4g; carbohydrates 18.3g; fat 4.6g; cholesterol 8.7mg; sodium 119mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.