Orange-Cranberry-Pecan Scones Note: If substituting dried cranberries or currants for fresh cranberries, soak dried fruit in orange juice until plump. Zest of 1 orange 3 to 4 tbsp fresh orange juice 3/4 cup fresh cranberries (1/2 cup dried cranberries or currants can be substituted) 3 cups unbleached white flour 5 tbsp sugar 1 tbsp baking powder 1/2 tsp salt 1/4 lb cold unsalted butter, cut into small pieces 2/3 cup buttermilk 1 egg yolk 1 tbsp milk 1/4 cup small pecan pieces, coarsely chopped Preheat oven to 400 F. Sift the dry ingredients together. Cut the butter into dry ingredients using a pastry blender or two knives until it resembles coarse meal. Add cranberries and orange juice. Stir the orange zest into the buttermilk, add this to the dry ingredients/butter mixture, and stir until the mixture is moistened. You may need to add a little buttermilk. Do not overmix. Turn the dough out onto a floured board and gently from into a round about 1 inch high. Cut the round into 8 wedges and place 1 inch apart on baking sheet stacked on top of another sheet. (The double pan is necessary to keep the bottoms of the scones from browning too quickly.) Whisk the egg yolk and milk together and lightly brush the scones with the mixture. Sprinkle with pecans. Bake until scones are lightly browned, about 20 minutes. |