A scone is just the British (or specifically Scottish) version of a Southern biscuit but with a little sugar and egg and maybe some dried fruit thrown in. So, being a Southern girl of British heritage, I decided to just adapt my whole wheat biscuit recipe to make scones.
Like biscuits, these are a treat for breakfast or brunch and not an everyday thing because they are mostly flour and butter. Today is Veteran’s Day and since the girls are out of school, I decided to make them. But, unlike store-bought breakfast pastries, they are made with real food ingredients.
All the girls loved them. Emma says “Delicious!” and Leah gives them Two Thumbs Up!
Cranberry Almond Pecan Scones
Serves 8 to 12
- 2 cups whole wheat pastry flour
- 1 Tbsp aluminum-free baking powder
- 1/4 tsp sea salt
- 1/8 cup ground flax seed (optional)
- 1/8 cup demerara or raw sugar
- 1/4 cup real butter
- 1 egg
- 1 banana
- 1/3 cup (plus a little more if needed) milk
- 1/3 cup dried cranberries, chopped
- 1/3 cup pecans, chopped
- 1/3 cup orange juice
- 1/4 cup honey
- 1 Tbsp real butter
Position a rack in the center of the oven and preheat it to 475°F.
Cut the butter into small pieces about 1/2 inch or so and add to the food processor bowl. Pulse until it is the texture of very small peas. Do not over blend as small lumps of fat are what make the scones flaky.
Add the egg and banana and pulse for a few seconds to mix them in.
Through the downspout of your processor when the lid is on and the processor is running, slowly add the milk. Mix with as few pulses as possible until all the dough clumps together and pulls away from the sides of the bowl, slowly adding more milk until all the dry ingredients are incorporated into a dough that is no longer crumbly.
Turn the dough out onto a lightly floured work surface and pat or gently roll it flat about 1/2 inch thick. Knead the cranberries and pecans into the dough. Fold it in half and pat flat again; this technique helps to build layers that will rise and create the much sought after flakiness. Repeat this twice more, then lightly flour the surface and roll or pat it into a round disk about to 1/2 inch thick.
While baking, place the orange juice, honey and remaining Tbsp of butter in a small pot, heat and allow to thicken/reduce while scones are baking.
Remove scones from oven and brush on the orange juice glaze. Serve warm.