Cranberry Pecan Scones
1 package Rumford Naturals Corn Bread Mix
1/3 cup granulated sugar
6 tablespoons unsalted butter, cold and cut into bits
1 egg, lightly whisked
zest of one orange, about 2 teaspoons, divided
1 cup sour cream
1/2 cup dried cranberries
1/2 cup pecans
2 tablespoons milk
2 tablespoons sugar
Kitchenware needed: Parchment paper lined baking sheet or a Silpat for easier cleanup
Preheat oven to 425 degrees F.
Pour the contents of the Rumford Naturals Corn Bread Mix in a medium-size mixing bowl. Stir in the sugar.
Cut the butter into the baking mix using a pastry cutter or your hands till it resembles coarse crumbs. Make a well in the center and add the egg, 1 1/2 teaspoons of the orange zest, the sour cream and the cranberries. Mix with a wooden spoon or dough scraper till it forms a ball. Do not over mix.
Using a portion scoop or a spoon, scoop the dough onto the prepared cookie sheet leaving about an inch between each scone. If the dough sticks to the spoon, simply dip the spoon in water between scoops.
Press the pecans into the dough, pushing them in firmly, flattening and spreading the dough slightly. Brush each scone with a little milk and a sprinkle with sugar, if desired. Top with the remaining orange zest. Bake the scones for about 15 minutes. Serve warm.
These scones are at their best the day they are made.
Makes 8 jumbo scones or 12 smaller scones.
Recipe by: Mani Niall