I wish there was enough time to update my blog properly with all the sewing and crafting I have been accomplishing lately, but there just isn't. I have also been doing a decent amount of cooking and baking, so here we go with my new favorite recipe: Lemon, cranberry, and pecan scones! The lemons came from the lemon tree in my fiance's friend's yard. The pecans came from my mom's friend's yard.
Lemon, Cranberry, and Pecan Scones
Ingredients
- 2.5 cup flour (I prefer unbleached)
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- zest of 2 lemons (if you feel bad about wasting the juice, you can make lemonade or mix some lemon juice with powdered sugar to drizzle on the scones)
- 12 tablespoons COLD butter (1.5 sticks, cut into 1/2" cubes)
- 2 eggs
- 1/2 cup heavy cream
- 1/2 cup chopped pecans
- 1 cup fresh cranberries, cut in half if they are huge
Directions
- Preheat an oven to 375. Line baking sheets with parchment paper or spray them. Set these aside.
- Mix flour, sugar, baking powder, salt and lemon zest.
- Add in the cold cubed butter. It needs to be cold so that when it bakes it expands and leaves air pockets of deliciousness. Mix the butter either with your hands or a mixer until it seems well incorporated and has the consistency of peas.
- Put this bowl in the fridge while you whisk the eggs to scramble them. Then add the heavy cream to this and whisk well.
- Get the dry/butter mixture out of the fridge and add the egg/cream mixture. You will need a mixer to combine these. Trust me, it will be thick.
- Then add in the pecans and mix well.
- Finally you need to add in the cranberries. Do not over-mix or you will break them and turn the dough pink.
- Separate the dough into 8-10 equal blobs and plop them onto your prepared baking sheets.
- Bake for 20-21 minutes or until the scones are golden brown and a toothpick comes out clean.
- Then enjoy!
