Cranberry and pecan scones

Cranberry and pecan scones

Ingredients

  • 1 cup of sour cream
  • 1 tsp baking soda
  • 4 cups of All purpose Cannelle Boulangerie flour
  • 1 cup of white sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup of butter
  • 1 egg
  • 1 cup of cranberries
  • 1 cup of pecans
  • sugar to sprinkle on top

Instructions

  1. Preaheat the oven to 350F.
  2. In a small bowl, mix the sour cream and the baking soda.
  3. Whisk together the flour, sugar, baking powder and salt in a large mixing bowl.
  4. Grate the butter on top of the flour mix and mix with your hands.
  5. Beat the egg and mix in into the sour cream.
  6. Add the sour cream mixture into the dry mixture, working it in with a fork or with your hands.
  7. The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it’s combined. The secret to a good scone is a drier dough, not gluey.
  8. When the dough is combined, mix in the cranberries and nuts.
  9. Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into four or six equal triangles. Sprinkle sugar on the scones.
  10. Bake on a well greased or parchment lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!
  11. Serve and enjoy!