Cranberry Pecan Scones
These are my all-time favorites -- a very New England scone, not traditional, but low in fat and really, really good:
Cranberry Pecan Scones (makes 16, can be frozen and warmed up in a toaster oven, for the love of God, don't put them in the microwave!)
3 cups unbleached white flour
1 cup whole wheat flour
2/3 cup brown sugar
1 T baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 tsp. cinnamon
pinch of nutmeg
4 T butter, chilled and cut into bits.
1 1/4 cup buttermilk
Zest of one orange
2/3 cup chopped pecans (walnuts may be substituted, but I prefer pecans or even lightly toasted hazelnuts)
2 heaping cups fresh or frozen cranberries, chopped in food processor not too finely
Preheat oven to 400 and grease two cookie sheets. Mix flours, sugar, baking powder, soda, salt, cinnamon , nutmeg. Cut in butter until well mixed. Add buttermilk and orange zest. Fold in pecans and cranberries. Do not overmix, but get the mixture to form a coarse shaggy dough, you may need a tad more buttermilk. Divide in half. Place each half on cookie sheet, press down to form a circle about 9" across. Score each into eight wedges. Brush the top with additional buttermilk and sprinkle brown sugar liberally over the top. Bake for 20 minutes.
Awesome, if I say so myself.
Carolyn D.