I happen to enjoy winter … until spring starts to tease. Now is the time of year when it seems perfectly acceptable to warm up the kitchen by baking an indulgent treat, like Cranberry Pecan Oat Scones.
I love the simplicity of scones. It’s easy to whip up a batch and bake some to have now and freeze some to bake for a quick bite later. I prefer scones that are more biscuit-like versus the overly sweet cookie-style (I’m trying to stay away from excess sugar). And while most folks are fond of scones, it seems everyone likes them with clotted cream.
Donna Mountfout, a family friend, makes cranberry apple scones for my husband when we visit (you can read about Donna’s Delicious Scones on my blog) – and she always serves them with clotted cream. Donna loves to both travel and pamper her guests, clotted cream was something new for us.
After I talked with Donna about her delicious clotted cream, she sent me the recipe she uses. As it turns out the recipe is inspired by a trip to Ireland by Ray N., one of the folks in the tour group. The travelers had all drooled over the clotted cream they were served. On Ray’s return home, he fooled around and came up with the recipe.
- 1-1/2 cups all-purpose flour
- ¾ cup quick oats
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter, cubed
- ¼ cup milk
- ¼ cup orange juice
- 1 egg
- 1 teaspoon grated orange peel
- 1 teaspoon vanilla extract
- ⅓ cup dried cranberries
- ⅓ cup pecan pieces
- Flour for dusting
- In a large mixing bowl, whisk the flour, oats, sugar, baking powder, and salt.
- Combine the flour mixture and the butter until small crumbs form. (Use your hands, a mixer fitted with a paddle attachment, or a pastry cutter.)
- In a small bowl, mix the milk, orange juice, egg, orange peel, and vanilla.
- Add the milk mixture, cranberries and pecans to the flour mixture and stir until the dough is moistened and holds together. Do not over-mix.
- Divide the dough in half. On a well-floured surface, form each piece into a 6-inch circle. Be generous with the flour to prevent sticking. Using a knife, cut each circle into 4 or 6 pieces. Refrigerate the pieces for 20 minutes. Preheat the oven to 400ºF.
- Place the pieces on a baking sheet lined with parchment paper. Bake for 12 minutes or until golden.
- Serve warm or at room temperature with a dollop of clotted cream or jam.
- 1 cup heavy cream
- ⅓ cup sour cream
- 1 tablespoon confectioners (10x) sugar (Donna admits to using “way more sugar” because she prefers a sweeter cream)
- In a medium bowl, beat the cream into stiff peaks.
- In a small bowl, combine the sour cream and sugar. Fold the sour cream mixture into the whipped cream. Keep refrigerated.