Cranberry Pecan Scones

October 27th, 2010 / Comments 1

I have never been a fan of the traditional American breakfast. Although I enjoy frying, poaching and scrambling eggs for others, I don’t like eating them. One of my most memorable breakfasts was served in the dining car of a Russian train as we headed from Mongolia to Siberia. When I saw that everyone around me was eating crispy fried eggs, served in shallow metal bowls, I asked the waiter if there was anything, other than eggs, that I might have for breakfast. The waiter shrugged and said that there was only chicken soup. Chicken soup sounded great to me, and since I was in Russia, I asked if there might be some caviar as well. He nodded and returned with my soup and a plate with a lump of caviar and a slice of bread. This unconventional breakfast was the best meal I had in Russia. If I can’t have caviar and chicken soup for breakfast, a minimal meal of a sweet pastry and a cup of tea and gets my day started with a smile.

mug 01 c egbert Cranberry Pecan SconesWith a supply of scones in the freezer, pulling breakfast together is as quick as brewing a pot of tea and zapping a scone in the microwave. This week, I added fresh cranberries and pecans to the batter. These scones are sweet, have the texture of cake and are the American cousins of English scones that are often dotted with currants and served with clotted cream and jam. Here’s how I did it:

Cranberry Pecan Scones

I used a food processor to combine three cups of flour, one-third of a cup of sugar, two and a half teaspoons of baking powder, half a teaspoon of baking soda and half a teaspoon of kosher salt before I added three quarters of a cup of cold, unsalted butter, cut into half-inch chunks. When the mixture was the consistency of coarse crumbs, I poured it into a large mixing bowl, added one cup of buttermilk, a teaspoon of grated orange rind, one cup of coarsely chopped fresh cranberries and half a cup of chopped pecans. I kneaded the dough until the nuts and cranberries were evenly distributed, formed it into a disc about an inch thick and then cut it into wedges. I baked the scones on a parchment lined baking sheet until the tops began to brown, about twelve minutes in a 425º oven. This recipe made fourteen scones. Frozen scones are ready to eat after they have been wrapped in a paper towel and zapped for twenty five seconds in the microwave.

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