Cinnamon, Pecan and Cranberry Scones

This is a real nice recipe to make. I took this from my cookbook “The B & B Cookbook”.  It makes 6 wedges.


You will need:

  • 1/4 cup heavy cream, plus extra for brushing scones
  • 1 large egg yolk
  • 1/2 tsp. vanilla
  • 1 cup flour
  • 3 tbsp. sugar,  plus extra for sprinkling on scones
  • pinch of salt
  • 1  1/2 tsp. baking powder
  • 1/4  tsp. baking soda
  • 1/2  tsp. cinnamon
  • 3 tbsp frozen butter, grated (makes for fluffier scones)
  • 1/2  cup chopped pecans
  • 1/2 cup dried cranberries


Preheat oven to 400 degrees.

In a small bowl whisk together 1/4 cup of the cream, egg yolk and vanilla.

In another bowl, sift the flour, 3 tbsp. sugar, 1/2 tsp. vanilla, pinch of salt, baking powder, baking soda and cinnamon.   Add the butter and gently stir to mix. Stir in the pecans and cranberries.

Add the cream mixture and stir with a fork until it forms a sticky dough, but still manageable. Knead the dough on a lightly floured surface for about 30 seconds. Pat into a 3/4 inch thick round and cut into 6 wedges.

Transfer the wedges to a parchment lined baking dish. Brush each one with the extra cream and sprinkle with some sugar.

Bake the scones in the center of your oven for about 15-18 minutes or until a light golden.

The only thing needed here is some fresh butter and jam, a spot of tea or a good cup of coffee. Oh, yes, and having a good friend to share it with is an excellent idea.


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