Earthy Delights Recipe

Dried Cranberry & Pine Nut Scones

Dried Cranberry & Pine Nut Scones
Moist, tender scones, packed with tart, chewy dried cranberries and woodsy pine nuts, are a welcome treat any time of the day – from breakfast to late-night snack. Baked to a light golden-brown, these scones are as tasty as they are pretty and they’re both quick and easy to make, so you can enjoy them hot from the oven whenever you like.

2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
5 tablespoons cold, unsalted butter, cut into small pieces
1/4 cup milk
2 large eggs, beaten
1/2 cup pine nuts, toasted
1/3 cup dried cranberries



Preheat the oven to 400° F.


Butter a baking sheet. Sift the flour, sugar and baking powder into a large bowl. Cut in the butter with a pastry cutter until the butter is the size of grains of rice (if you don’t have a pastry cutter, use two sharp knives). In a small bowl, beat together the milk and eggs. Stir the egg mixture into the flour mixture until just combined. Sprinkle in the nuts and cranberries and stir once or twice.


Turn the dough out onto a lightly floured surface and gently turn a couple of times, just until the cranberries and pine nuts are evenly distributed. Pat the dough into a flat disc about 1/2 inch thick. Cut into rounds with a 2 1/2-inch diameter floured cutter. Arrange the rounds on the buttered baking sheet about 2 inches apart.


Bake the scones for 15-20 minutes, or until lightly golden. Makes about 12 scones.