“Gifts of time and love are surely the basic ingredients of a truly merry Christmas.”
—PEG BRACKEN
Cranberry-Pecan Scones
Makes approximately 12
Toasted pecans and tart dried cranberries impart seasonal color and taste to these teatime staples.
3 cups all-purpose flour
¼ cup granulated sugar
4 teaspoons baking powder
½ teaspoon fine sea salt
½ cup cold unsalted butter, cubed
½ cup chopped pecans, toasted and cooled
½ cup dried cranberries
1 cup plus 1 tablespoon cold heavy cream, divided
1 teaspoon vanilla extract
• Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in pecans and cranberries.
• In a small bowl, stir together 1 cup cream and vanilla extract. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
• Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it
