These tasty treasures are easy to make and great for any holiday brunch. They aren’t the traditional triangle scone because the dough is soft like drop biscuits.
Easy to make – great to eat – and they freeze well too.
What you need:
- 2 cups unbleached flour
- 1 cup almond flour (almond meal)
- ¼ cup sugar
- ½ teaspoon of salt
- ½ teaspoon baking powder
- 8 Tablespoons of butter (1 stick)
- 2/3 cup milk
- 1 egg, beaten
- 1 ½ Tablespoons Candied ginger (see note)
- ½ cup chopped pecans
- 1 cup dried, sweetened cranberries
- 24 pecan halves
- 1 Tablespoons turbinado sugar
How to Do it:
Pre heat oven to 425 degrees.
Add all the dry ingredients to a food processor fitted with a blade. Cut the butter into small chunks and add to the bowl.
Process until all the ingredients are mixed and resemble coarse meal. Remove from the food processor to a bowl.
Add the ginger, cranberries and pecans and mix well.
Add the milk and egg and mix until all the dry ingredients are incorporated. You will not have a dough like most scones. These are easier!!
Drop the mixture in mounds onto parchment paper lined cookie sheets.
Top each one with a pecan half and sprinkle with the turbinado sugar.
Bake for 10 – 15 minutes, until the edges and tops are golden. Remove to wire rack to cool.
Makes 24 scones.
NOTE: You can purchase candied ginger or easily make your own.
Take the skin off of a small knob of fresh ginger and cut into slices. Add the slices, ¼ cup of sugar and 1 Tablespoon of water. Heat to boiling. Simmer until the sugar begins to lightly brown. Remove the ginger and allow to cool.
Chop to add to the scones.
© Copyright 2015 The Lazy Gastronome