Best Cranberry Pecan Scones Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRANBERRY PECAN SCONES



Cranberry Pecan Scones image

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.

Provided by M. Goldman

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 30

Number Of Ingredients 14

¾ cup milk
1 teaspoon white vinegar
2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon grated nutmeg
½ cup butter, chilled and cut into small pieces
1 cup dried cranberries
½ cup chopped pecans
1 egg white, beaten
1 ½ cups confectioners' sugar
2 tablespoons milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
  • 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.
  • 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.
  • Bake in the preheated oven until tops are golden brown, about 15 minutes.
  • Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.3 g, Cholesterol 8.7 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 119 mg, Sugar 10.8 g

EASY CRANBERRY ORANGE PECAN SCONES



Easy Cranberry Orange Pecan Scones image

Yet another new scone recipe that I've come up with. We like these scones because they're hearty, healthy, tasty, and hold you to lunch! I hope you enjoy these as much as we do. These scones are not overly sweet, so if you like your scones sweet, you may wish to add more brown sugar.

Provided by Katzen

Categories     Scones

Time 30m

Yield 4 Scones, 4 serving(s)

Number Of Ingredients 11

1/2 cup oatmeal, preferably large flake but quick oats will work as well
1/2 cup flour
1/2 cup whole wheat flour
2 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoon orange zest (more, depending on preference)
1 tablespoon oil
1 cup cranberries (fresh or frozen)
1/4 cup pecans, chopped
1/2 cup milk
light demerara sugar, for sprinkling on top

Steps:

  • Heat oven to 400.
  • Mix dry ingredients together (oatmeal, flours, baking powder, orange zest, sugar). Stir oil into dry ingredients. Add cranberries and pecans and stir. Add milk and stir until the dry ingredients are damp.
  • Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with demerara sugar.
  • Bake at 400 for 20 minutes, until lightly browned.

Nutrition Facts : Calories 282.3, Fat 10.6, SaturatedFat 1.8, Cholesterol 4.3, Sodium 200.2, Carbohydrate 42.4, Fiber 4.9, Sugar 8.2, Protein 6.7

CRANBERRY PECAN SCONES



Cranberry Pecan Scones image

Cranberries adds festive color and fun flavor to baked goods and other dishes. These scones are a favorite treat for breakfast or a snack.-Sandy Ferrario, Ione, California

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 13

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
2 large eggs
3 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon grated orange zest
1/2 cup chopped fresh or frozen cranberries, thawed
1/2 cup chopped pecans
1 large egg white
1/2 teaspoon water

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat the eggs, orange juice, vanilla and orange zest. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Pat dough into a 6-1/2-in. circle on a greased baking sheet. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). , Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 323 calories, Fat 19g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 409mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein.

LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES



Low-Fat Whole Wheat Cranberry Pecan Scones image

These scones are egg-free and come out crispy-crunchy with just the right amount of sweetness.

Provided by CROWLAND

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 42m

Yield 8

Number Of Ingredients 9

2 cups whole wheat pastry flour
½ cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons butter
½ cup dried cranberries
½ cup chopped pecans
½ cup skim milk, or more as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough.
  • Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.

Nutrition Facts : Calories 236.7 calories, Carbohydrate 39.3 g, Cholesterol 7.9 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 516.2 mg, Sugar 19.2 g

MAKEOVER CRANBERRY PECAN SCONES



Makeover Cranberry Pecan Scones image

The changes in this made over recipe cut the calories by a quarter and the fat, saturated fat and cholesterol by half. But the make over scones still have a tender texture, an appealing orange flavor and tart bursts of cranberry goodness.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup cold butter
1 large egg
6 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon grated orange zest
1/2 cup chopped fresh or frozen cranberries, thawed
3 tablespoons chopped pecans, toasted
1 large egg white
1/2 teaspoon water

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Whisk the egg, orange juice, vanilla and orange zest. Stir into crumb mixture just until moistened. Stir in cranberries and pecans. Turn onto a floured surface; knead 10 times., Pat dough into a 6-1/2-in. circle on a baking sheet coated with cooking spray. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 250 calories, Fat 9g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 321mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 5g protein.

CRANBERRY PECAN SCONES



Cranberry Pecan Scones image

This recipe is delicious and healthful- it's half whole grains, although you'd never guess it! I make the oat flour by grinding up oatmeal or instant oatmeal. You could also substitute whole wheat flour or whole wheat pastry flour. You can use fresh or frozen cranberries for this recipe.

Provided by Chef Lele

Categories     Scones

Time 26m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 cup oat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup light brown sugar
3 tablespoons butter, chilled
2/3 cup 1% low-fat milk
1/2 cup cranberries
1/4 cup pecans, chopped
1/2 teaspoon lemon zest

Steps:

  • Preheat oven to 425.
  • Roughly chop cranberries.
  • Sift together dry ingredients (flour through salt) in a bowl, mix in sugar. Crumble in the butter.
  • Make a well and stir in the milk, then stir in cranberries, pecans, and lemon zest. Dough will be sticky!
  • Pat out into a circle on a lightly floured surface- the circle should be 8 inches or so in diameter.
  • Cut into wedges like a pizza- 8 total. Place on greased baking sheet. Bake for 16 minutes or so, or until browned to your liking.

Nutrition Facts : Calories 206.7, Fat 7.6, SaturatedFat 3.2, Cholesterol 12.5, Sodium 247.2, Carbohydrate 31.7, Fiber 2.5, Sugar 8.5, Protein 4.6

PUMPKIN-CRANBERRY-PECAN SCONES



PUMPKIN-CRANBERRY-PECAN SCONES image

Categories     Wheat/Gluten-Free     Pastry

Yield 15 scones

Number Of Ingredients 14

•2 cups Jules Gluten Free™ All-Purpose Flour [3]
•2 Tbs. flaxseed meal (optional, but recommended)
•1/4 cup granulated cane sugar
•2 tsp. gluten-free baking powder
•1/2 tsp. baking soda
•1 tsp. pumpkin pie spice (or cinnamon)
•4 Tbs. butter or shortening (Earth Balance® Shortening Sticks [4])
•2 large eggs (or egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
•1/2 cup yogurt, dairy or non-dairy (So Delicious® Vanilla coconut yogurt [5])
•1/4 cup pumpkin purée
•1/2 cup fresh cranberries
•1/4 cup chopped pecans (optional)
•cinnamon-sugar to sprinkle on the tops before baking
[6]

Steps:

  • Preheat oven to 400°F. Whisk together all dry ingredients in a large bottom bowl. Cut shortening into the dry ingredients using a pastry cutter or two knives. Stir in the eggs, yogurt and pumpkin. Gently fold in berries and nuts. Spoon dough onto a parchment-lined baking sheet "drop biscuit" style, and sprinkle with a pre-made cinnamon and sugar mixture. Bake for 8-11 minutes, just until the tops are lightly browned. Do not overcook! Makes approximately 15 scones.

CRANBERRY-PECAN SCONES



Cranberry-Pecan Scones image

Bake these sweet and tart Cranberry-Pecan Scones in just 30 minutes. The secret ingredient to these Cranberry-Pecan Scones is the graham cracker crumbs.

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield Makes 10 servings.

Number Of Ingredients 9

1 cup flour
8 cinnamon graham crackers, finely crushed
1/4 cup sugar, divided
2 tsp. baking powder
1/4 cup (1/2 stick) cold margarine or butter
2 eggs
3 Tbsp. milk, divided
1/2 cup dried cranberries
1/4 cup pecan pieces

Steps:

  • Heat oven to 375°F. Mix flour, graham crumbs, 3 Tbsp. sugar and baking powder in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Add eggs, 2 Tbsp. milk, cranberries and nuts; stir just until blended.
  • Pat dough into 9-inch circle on greased baking sheet. Brush with remaining milk; sprinkle with remaining sugar. Cut into 10 wedges. (Do not separate wedges.)
  • Bake 18 to 20 min. or until top is golden brown and toothpick inserted in center comes out clean. Cool on baking sheet 5 min. Separate wedges, using knife to cut apart if necessary. Serve warm or at room temperature.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 1.5 g, TransFat 1 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CRANBERRY PECAN SCONES



CRANBERRY PECAN SCONES image

Yield 12 scones

Number Of Ingredients 16

3 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1 cup fresh cranberries, coarsely chopped
1 tablespoon milk or evaporated milk
1 tablespoon sugar
1/4 teaspoon cinnamon
1/2 cup chopped walnuts or pecans
2 teaspoons finely grated orange peel
1 cup buttermilk
1 tablespoon milk or evaporated milk
1 tablespoon sugar
1/4 teaspoon cinnamon

Steps:

  • In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, and salt. Stir to blend. With a pastry blender, cut in butter until mixture resembles coarse crumbs. STir in cranberries, walnuts or pecans, and grated orange peel. Mix buttermilk in with a fork just until dry ingredients are moistened. On a floured surface, roll or pat dough out into a 3/4-inch thick circle. Cut into rounds with a 2 1/2-inch cutter. Place rounds on a large greased baking sheet, about 1 1/2 to 2 inches apart. Brush with milk or evaporated milk. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle a little of the mixture over each scone. Preheat oven to 400°. Place scones on lower oven rack. Bake for about 15 minutes, or until lightly browned.

Related Topics