Cranberry pecan scones


  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour Cinnamon Gluten Free Bakery
  • 1 cup white sugar
  • 2 tbsp. baking powder
  • 1 C. salt
  • 1 cup grated cold butter
  • 1 egg
  • 1 cup dried cranberries
  • 1 cup pecans
  • sugar to garnish


  1. Preheat the oven to 350F.
  2. In a small bowl, combine sour cream and baking soda
  3. In another large bowl, combine the flour, sugar, baking powder and salt. Grate the butter over this bowl.
  4. Beat the egg and mix it with sour cream.
  5. Add sour cream mixture to dry mixture, stirring.

*It is normal for the dough to be dry, use your hands to mix it better. If necessary, add a little milk, but the secret to a good scone is a drier, non-sticky batter.

  1. When the batter is mixed, stir in the nuts and cranberries and mix with your hands.
  2. Divide the dough into three balls. Crush the balls and then cut them into 4, 6 or 8 triangles depending on the size of the scone desired. Sprinkle a little sugar on top of the scones.
  3. Bake on a well-greased or parchment-lined baking sheet for 15-20 minutes, until the scones are golden brown on the bottom and lightly browned on top.

It's ready !