Cranberry-Pecan Scones

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cold butter, cut into pieces
• 1/2 cup buttermilk
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 425°F. Grease a large baking sheet.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Stir in the buttermilk, cranberries, and pecans until just combined.
5. Turn the dough out onto a lightly floured surface and knead gently for a few seconds, just until the dough holds together.
6. Divide the dough into 8 equal portions and shape each into a circle about 3/4-inch thick.
7. Place the scones on the prepared baking sheet and bake for 15 minutes, or until golden brown.
8. Let cool for a few minutes before serving.

Interesting Facts

• Scones originated in Scotland in the 1500s.
• The word “scone” is derived from the Dutch word “schoonbrot,” which means “beautiful bread.”
• Cranberries are native to North America and were used by Native Americans for medicinal and dietary purposes.
• Pecans are native to the United States and Mexico.