Cranberry Cornmeal Scones With Pecans
Cranberry scones with cornmeal and pecans offer a mildly sweet treat for breakfast, brunch, or tea.
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Instructions
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Preheat the oven to 400 F and lightly grease and flour a scone pan or baking sheet.
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Combine flour, cornmeal, 1/3 cup sugar, baking powder, baking soda, and salt in a food processor or large bowl.
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Cut butter into pieces, add to dry ingredients, and process or cut with a pastry blender until the mixture resembles coarse meal.
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If using a processor, transfer the mixture to a large bowl, then stir in dried cranberries, chopped pecans, and orange zest. Mix in buttermilk with a fork until just moistened.
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Pat the dough into the prepared scone pan, or form a round, cut into 6 wedges, and place on a baking sheet.
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Brush scone tops with orange juice and sprinkle with sugar.
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Bake for approximately 15 minutes, or until golden brown.