⏱ Preparation time: 15 min
🔥 Cooking time: 15 to 20 minutes
🍽 Servings: 4 to 8 scones
🌾 Gluten-free
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These cranberry and pecan scones are perfect to enjoy with coffee or brunch. Their slightly crispy exterior and soft interior make them a simple and comforting treat.
This recipe is prepared with our gluten-free Cannelle all-purpose flour gluten free .
INGREDIENTS
Wet ingredients
1 cup of sour cream
1 egg
Dry ingredients
4 cups all-purpose flour Cinnamon Gluten-Free Baking
1 cup of white sugar
2 tsp baking powder
1 tsp of salt
Other ingredients
1 teaspoon baking soda
1 cup cold grated butter
1 cup dried cranberries
1 cup pecans
sugar for garnish
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PREPARATION
1. Prepare the oven
Preheat the oven to 350°F .
2. Prepare the sour cream mixture
In a small bowl, mix the sour cream and baking soda.
3. Mix the dry ingredients
In another large bowl, mix the flour, sugar, baking powder and salt.
4. Add the butter
Grate the cold butter over the dry mixture.
5. Add the egg
Beat the egg and mix it with the sour cream.
6. Form the dough
Add the sour cream mixture to the dry mixture, stirring well.
7. Add the fruit and nuts
When the dough is mixed, incorporate the walnuts and cranberries and mix with your hands.
8. Shape the scones
Divide the dough into three balls. Flatten the balls and then cut them into 4, 6, or 8 triangles depending on the desired size of the scone. Sprinkle a little sugar on top of the scones.
9. Cooking
Bake on a well-greased baking sheet or lined with parchment paper for 15 to 20 minutes , until the scones are golden brown on the bottom and lightly on top.
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CANNELLE TIP
- It is normal for the dough to be drier: this is what gives scones their crumbly and light texture.
- Using very cold butter results in flakier scones.
- If the dough is really too dry, add a small amount of milk.