Victorian Rose Garden

Cranberry Pecan Scones: Bread

Servings: 20

Prep time:one hour

Ingredients:

• 

  1 cup dried cranberries(Craisins)

• 

  1 cup chopped pecans

• 

  4 cups all-purpose flour

• 

  1/2 cup sugar

• 

  4 teaspoons baking powder

• 

  1 1/2 teaspoons salt

• 

  1 teaspoon baking soda

• 

  10 tablespoons butter

• 

  16 oz sour cream

• 

  2 large eggs

• 

  1 1/2 teaspoons vanilla

Step 1:

Heat oven to 400*. Combine flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in dried cranberries and pecans.

Step 2:

Blend sour cream, egg yolk, and vanilla in a small bowl. Add mixture to dry ingredients. Stir until dough clings together.

Step 3:

Turn dough onto a lightly floured board. Knead gently a dozen times. (Handling dough too much makes for tough scones). Pat dough into a 1/2 inch thick circle. Cut with 2 inch circle cookie cutter.

Step 4:

Put dough circles on ungreased baking sheet. Beat egg whites with a little sugar and brush over scones.

Step 5:

Bake until light brown, about 9-10 minutes for 2 inch scones.Cool for 5 minutes before serving. Makes 40 small scones. Wonderful served with raspberry jam and sweetened whipped cream.