Bake these sweet and tart Cranberry-Pecan Scones in just 30 minutes. The secret ingredient to these Cranberry-Pecan Scones is the graham cracker crumbs.
What You Need
Original recipe yields 10 servings
1 cup flour
8 cinnamon graham crackers, finely crushed
1/4 cup sugar, divided
2 tsp. CALUMET Baking Powder
1/4 cup (1/2 stick) cold margarine or butter
3 Tbsp. milk, divided
1/2 cup dried cranberries
1/4 cup PLANTERS Pecan Pieces
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Let's Make It
Heat oven to 375°F. Mix flour, graham crumbs, 3 Tbsp. sugar and baking powder in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Add eggs, 2 Tbsp. milk, cranberries and nuts; stir just until blended.
Pat dough into 9-inch circle on greased baking sheet. Brush with remaining milk; sprinkle with remaining sugar. Cut into 10 wedges. (Do not separate wedges.)
Bake 18 to 20 min. or until top is golden brown and toothpick inserted in center comes out clean. Cool on baking sheet 5 min. Separate wedges, using knife to cut apart if necessary. Serve warm or at room temperature.
Substitute golden raisins for the cranberries.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 1g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.