Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired.
Ingredients
- milk: 0.75 cup
- white vinegar: 1 tsp
- all-purpose flour: 2 cups
- white sugar: 0.25 cup
- baking powder: 2 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- nutmeg: 0.5 tsp (grated)
- butter, chilled and: 0.5 cup (cut into small pieces)
- cranberries: 1 cup (dried)
- pecans: 0.5 cup (chopped)
- egg white: 1 piece (beaten)
- ½ cups confectioners' sugar: 1 piece
- milk: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
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Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
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Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
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Bake in the preheated oven until tops are golden brown, about 15 minutes.
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Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.
