Cranberry-Pecan Cream Scones for Breakfast on Valentine’s Day

Cranberry-Pecan Cream Scones

I HEART Scones.

14522976049_4dec4aafe1_b

Flickr Photo Credit: Gianna Xalkiadaki

I LOVE Scones. They are so easy and quick to make. Scones are versatile. You start with a basic recipe and the flavor additions are endless. Today, scones are made with cranberries and pecans. I adapted a recipe from America’s Test Kitchen. Saw the recipe on a blog by Linda called, How to Cook a Wolf. Check out her fabulous photos.

Using a tart and flan ring is my new method for shaping scones. I use the 8 inch ring to have a more uniform thickness to the scones. However, using the flan ring is optional.

cranberry-pecan cream scones

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CRANBERRY-PECAN CREAM SCONES recipe

cranberry-pecan cream scones

Recipe by America’s Test Kitchen
Adapted by Carmen Ortiz of Baking is my Zen

Makes 8

INGREDIENTS:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
1/2 cup cranberries, chopped in small pieces
Pinch of flour, to coat chopped cranberries
½ cup pecans, roasted and chopped
1 cup heavy cream

TOPPING:
Cream or milk, for brushing scones before baking
Turbinado sugar, for topping scones before baking

PREHEAT OVEN to 425 degrees Fahrenheit.
EQUIPMENT PREP:
OPTIONAL: Flan Ring: Set aside parchment paper (about 12×15) for placing and forming dough. Use flan ring to shape the dough.

Set aside a parchment-lined or ungreased baking sheet. Used for baking scones.

FOOD PREP:
Chop cranberries. (I sprinkle a pinch of flour on chopped cranberries). Mix. Set aside.
Heat pecans in skillet for about 6-8 minutes over low heat. Remove from heat. Cool. Chop pecans. Set aside.
Cut butter into small cubes. Put in fridge until ready to use.
Keep heavy cream in fridge until you are ready to use it.

DIRECTIONS: (MAKE DOUGH USING A PASTRY CUTTER)

1 MIX DRY INGREDIENTS: To large bowl, add flour, baking powder, sugar, and salt. Mix.

2 ADD CUBES OF BUTTER: Add cubes of butter. Cut butter into dough using pastry cutter until mixture resembles coarse meal, with a few slightly larger butter lumps.

3 ADD ADDITIONS: In medium bowl, combine chopped cranberries and chopped pecans. Add to flour/butter mixture. Gently combine using a spatula.

4 ADD COLD HEAVY CREAM: Add in cold heavy cream. Using a rubber spatula, combine until dough begins to form.

5 FORM DOUGH: Transfer dough and all dry, floury bits to parchment paper on countertop. Knead dough by hand. Do this just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Don’t overwork the dough. The bits of butter is the secret to tender scones. Form dough into a disk.
[Note: I use a flan ring to form the disk. The flan ring is placed on parchment paper. The dough is put in the ring and leveled out using the parchment paper. Try not to touch the dough too much with warm hands. After shaping, remove ring.]

6 CUT SCONES into 8 wedges.

7 CHILL SCONES: Place dough in freezer for 15 minutes. [Or, cover in plastic. Place in fridge overnight.]

8 BAKING SHEET: On parchment-lined or ungreased baking sheet, place scones.

9 BRUSH HEAVY CREAM or milk onto scones.

10 SPRINKLE TURBINADO SUGAR on scones.

11 BAKE at 425 degrees Fahrenheit until scone tops are light brown, 12 to 15 minutes.

12 COOL on wire rack.

13 SERVE warm or at room temperature.

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PHOTO RECIPE TUTORIAL
BY CARMEN ORTIZ OF BAKING IS MY ZEN.

Cranberry-Pecan Cream Scones
Adapted recipe by America’s Test Kitchen

Cranberry Pecan Cream Scones by Baking is my Zen-

PREHEAT OVEN to 425 degrees Fahrenheit.

EQUIPMENT PREP:
OPTIONAL: Flan Ring: Set aside parchment paper (about 12×15) for placing and forming dough. Use flan ring to shape the dough.

Set aside a parchment-lined or ungreased baking sheet. Used for baking scones.

FOOD PREP:
Chop cranberries. (I sprinkle a pinch of flour on chopped cranberries). Mix. Set aside.

chopped cranberries
Heat pecans in skillet for about 6-8 minutes over low heat. Remove from heat. Cool.

roast pecans

Chop pecans. Set aside.

chopped pecans

Cut butter into small cubes. Put in fridge until ready to use.

chilled cubes of butter
Keep heavy cream in fridge until you are ready to use it.

heavy cream

DIRECTIONS: (MAKE DOUGH USING A PASTRY CUTTER)

1 MIX DRY INGREDIENTS: To large bowl, add flour, baking powder, sugar, and salt. Mix.

dry ingredients

2 ADD CUBES OF BUTTER: Add cubes of butter. Cut butter into dough using pastry cutter until mixture resembles coarse meal, with a few slightly larger butter lumps.

add butter to dry ingred-use pastry cutter

3 ADD ADDITIONS: In medium bowl, combine chopped cranberries and chopped pecans.

chopped cranberries and pecans

Add to flour/butter mixture. Gently combine using a spatula.

add additions to flour

mix

4 ADD COLD HEAVY CREAM: Add in cold heavy cream.

add cream

Using a rubber spatula, combine until dough begins to form.

mix gently

5 FORM DOUGH: Transfer dough and all dry, floury bits to parchment paper on countertop. Knead dough by hand. Do this just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Do not overwork the dough. The bits of butter is the secret to tender scones. Form dough into a disk.

mixed dough
[Note: I use a flan ring to form the disk. The flan ring is placed on parchment paper. The dough is put in the ring and leveled out using the parchment paper. Try not to touch the dough too much with warm hands.After shaping, remove ring.]

scone dough in ring

scone dough ready to cut

ready to cut

6 CUT SCONES into 8 wedges.

cut scones

7 CHILL SCONES: Place dough in freezer for 15 minutes. [Or, cover in plastic. Place in fridge overnight.]

8 BAKING SHEET: On parchment-lined or ungreased baking sheet, place scones.

9 BRUSH HEAVY CREAM or milk onto scones.

brush with heavy cream

10 SPRINKLE TURBINADO SUGAR on scones.

sprinkle raw sugar on top

11 BAKE at 425 degrees Fahrenheit until scone tops are light brown, 12 to 15 minutes. 

bake

12 COOL on wire rack.

cool scones

13 SERVE warm or at room temperature.

Enjoy your breakfast with your loved one, your family and friends.

cranberry-pecan cream scones

I’ve been creating music videos since 2014 using windows live movie maker. This month’s song selection is, Little Things by One Direction.

I want to extend a heartfelt THANK YOU to all the flickr photographers who shared their photos in the music video.

Enjoy my music video,

Little Things by One Direction.

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Love and Peace,

Eclair_031-PSR

Photo Credit: Nicolas Knepper

~ Carmen
Baking is my Zen
…sweet nibbles for the soul

Photography by Carmen Ortiz. ~All Rights Reserved.
Not to be used without permission.

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About Baking is my Zen

Love to bake...it is my peaceful time. ~ Baking is my Zen ~
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