christmas scones

Name: Christmas Scones
Prep time: 20 min
Cook time: 20 min
Yield: 16
Cuisine: UK/Ireland
Ingredients: 2 cup(s) (8 1/2 ounces) unbleached all-purpose flour; 1 cup(s) (3 ounces) old-fashioned rolled oats or quick-cooking (not instant) oats; 1 tablespoon(s) baking powder; 1/2 teaspoon(s) baking soda; 3/4 teaspoon(s) salt; 1/2 cup(s) (3 3/4 ounces) brown sugar, packed; 1/2 cup(s) (4 ounces, 1 stick) butter; 1 cup(s) (4 ounces) dried cranberries; 1 cup(s) (4 ounces) diced pecans; 3/4 cup(s) (6 ounces) buttermilk, sour cream, or plain (not greek-style) yogurt; - coarse sparkling sugar for topping, optional

(2 ratings)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Scones dressed up for the holidays. With oats in the dough, they're a tasty throwback to their Scottish origins.

(2 ratings)

yield 16 serving(s)

prep time 20 Min

cook time 20 Min

method Bake

Ingredients For christmas scones

2 c

(8 1/2 ounces) unbleached all-purpose flour
1 c

(3 ounces) old-fashioned rolled oats or quick-cooking (not instant) oats
1 Tbsp

baking powder
1/2 tsp

baking soda
3/4 tsp

salt
1/2 c

(3 3/4 ounces) brown sugar, packed
1/2 c

(4 ounces, 1 stick) butter
1 c

(4 ounces) dried cranberries
1 c

(4 ounces) diced pecans
3/4 c

(6 ounces) buttermilk, sour cream, or plain (not greek-style) yogurt
coarse sparkling sugar for topping, optional

How To Make christmas scones

1
Preheat your oven to 375°F. Lightly grease a baking sheet, or line with parchment.

2
Mix the dry ingredients in a large mixing bowl. Mix the butter into the dry ingredients until it looks unevenly crumbly. Mix in the fruit and nuts until they're evenly distributed. Stir in the buttermilk.
3
Mix the dry ingredients in a large mixing bowl. Mix the butter into the dry ingredients until it looks unevenly crumbly.
4
Mix in the fruit and nuts until they're evenly distributed. Stir in the buttermilk.
5
Transfer the scones, still in their circular shape, the the prepared baking sheet. Separate the scones slightly; there should be about 1" between them at the outside edge.
6
Bake the scones for 20 minutes, or until they're just beginning to brown. Remove them from the oven, and serve warm. Or reheat for 10 minutes, lightly tented with foil, in a preheated 350°F oven. Serve with traditional clotted cream or Devon cream, if desired. Yield: 16 tea scones.
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