Cranberry, Pecan and Cardamom Scones
Scones - Perfect for morning breakfast, afternoon tea, brunch
Servings: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking Powder
- 1/2 tsp salt
- 4 tbsp sugar
- 1 tsp freshly Ground Cardamom optional
- 5 tbsp cold butter cut into cubes
- 1 cup heavy Cream
- 1/4 cup dried Cranberries
- 1/4 cup chopped Pecans
- 1 tbsp orange or lemon zest
- 1 Teaspoon juice of Orange
Instructions
- Preheat oven to 400 F.
- Take flour, salt , 3 tbsp sugar (reserve 1 tbsp for later use), baking powder and cardamom powder in a mixing bowl, roughly mix it up.
- Cut the butter into the flour with your fingertips and make pea-sized balls which resembles coarse and lumps.
- Zest the lemon using a zester. Add in the cranberries and nuts along with the orange juice. Roughly, mix it with fork.
- Gradually, add the heavy cream and just fork it until dough starts forming. Don't over mix. You just want everything to come together.
- Transfer the dough ,all dry titbits, onto a floured surface and knead the dough just until all comes together and form a round disc. Press it down properly. And, cut them into rounds with cookie cutter or triangles with a bench scrapper.
- Place the triangles on parchment lined or ungreased baking sheet
- Brush them with some cream and sprinkle 1 tbsp sugar (that we had reserved) and let them go in the oven to bake.
- Bake until scone tops look golden brown to light brown in color for 15 – 20 minutes.
- Remove them from the oven and place them on wire rack to cool off for at least 5 minutes before serving.
- Serve them warm with jam or creme over tea/coffee. The leftovers can be stored in an airtight container for few days.
Notes
After shaping them step - 7, I usually prefer to keep them for 5 -10 minutes in the fridge. Specially, if your house is warm or hands are warm while mixing them. For perfect scones, the butter should remain cold. It may take extra few minutes in baking if you decide to keep it in the fridge for few minutes.
If you either want to bake the whole batch or few of them some other day, once you have scored them , place them on a baking sheet and freeze them. Once they are frozen for few hours,transfer them into ziplock bags for longer freezing. And, bake them at your convenience after thawing them for just 10 minutes or so. They taste much better the first day of baking.
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