Cranberry (or Huckleberry) Pecan Scones

Cranberry (or Huckleberry) Pecan Scones

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Ingredients

  • 2 c. Flour
  • 1/3 c. Sugar/Splenda
  • 2 t. Baking Powder
  • 1/2 t. Salt
  • 1/2 c. Cold Butter or Margarine
  • 2 Eggs
  • 3 T. Orange Juice
  • 1 t. Vanilla
  • 1/2 t. Orange Peel, grated
  • 1/2 c. Fresh or Frozen Cranberries, chopped - (substitute 1/2 c.
  • whole fresh or frozen Huckleberries if desired.)
  • 1/2 c. Pecans, chopped
  • 1 Egg White
  • 1/2 t. Water

Instructions

  1. In large bowl, combine flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs.
  2. In another bowl, beat eggs, orange juice, vanilla and orange peel.
  3. Add to flour mixture along with cranberries and pecans; stir just until moistened.
  4. *Pat dough into a 6-1/2 inch circle on a greased baking sheet.
  5. Combine egg white and water; brush over dough.
  6. Cut into eight wedges (do not separate).
  7. Bake for 20-25 minutes or until golden brown in a 400 degree oven.
  8. Cool on a wire rack.
  • 2 c. Flour
  • 1/3 c. Sugar/Splenda
  • 2 t. Baking Powder
  • 1/2 t. Salt
  • 1/2 c. Cold Butter or Margarine
  • 2 Eggs
  • 3 T. Orange Juice
  • 1 t. Vanilla
  • 1/2 t. Orange Peel, grated
  • 1/2 c. Fresh or Frozen Cranberries, chopped - (substitute 1/2 c.
  • whole fresh or frozen Huckleberries if desired.)
  • 1/2 c. Pecans, chopped
  • 1 Egg White
  • 1/2 t. Water

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