Cranberry and Pecan Scones
These cranberry and pecan scones get their flavour from maple syrup and orange zest, along with spelt flour, ground oats, and Greek yoghurt. Shape the dough by hand into eight rounds and bake for 20 minutes. Enjoy them with tea or coffee, or bring a batch to share with friends at Christmas.
Nutrition Nutrition per portion
- Calories 269kcal 298kcal
- Fat 10.5g 11.7g
- Carbs 34.9g 38.8g
- Protein 7.1g 7.9g
- Fibre 2.5g 2.7g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I like these scones plain with tea because the cranberries and maple syrup make them sweet enough for me. The pecans give a nice crunch, and the orange zest always reminds me of Christmas. Shaping them by hand is also convenient, since you don’t need to clean a rolling pin or cutter.
Tips and Variations
- Keep the butter cold until you are ready to rub it into the flour.
- Chop the pecans fairly evenly so they are easier to distribute through the dough.
- Replace the pecans with 50g of roughly chopped walnuts.
- Use 40g of dried cranberries and 40g of chopped dried apricots for a mixed-fruit version.
- Try finely grated lemon zest instead of orange.
- Add ¼ teaspoon of ground cinnamon to the dry ingredients for a gently spiced variation.
- Split a scone and spread with a thin layer of cream cheese.
- Serve half a scone with warm stewed apple for a small pudding.
Meal Storage
Let the scones cool fully, then keep them in an airtight container at cool room temperature for up to 2 days. They’re best enjoyed on the day you bake them.
Freezer tips
Wrap each cooled scone on its own and place them in a freezer-safe bag or airtight container. For the best results, freeze for up to 1 month.
Let the scones defrost at room temperature while still wrapped until they’re fully thawed. To make them taste fresh again, warm them in a preheated oven at 160°C fan for 5 to 10 minutes. If they start to brown too much, cover them loosely with foil.
Frequently Asked Questions
Yes, you can use 200g of plain white flour instead of spelt flour. The dough may absorb moisture a bit differently, so the texture could change. This recipe was tested with plain spelt flour.
Fresh cranberries have more water and a sharper taste, so they aren’t a direct swap here. For best results, use sweetened dried cranberries as the recipe suggests.
A thick natural yoghurt might work, but thinner yoghurt can make the dough too wet. Thick, plain Greek-style yoghurt is the best choice instead of 0% Greek yoghurt in this recipe.
No, spelt is a type of wheat and contains gluten. So these scones aren’t gluten-free, even if you use oats that are certified gluten-free.
If you work the dough too much, scones can end up tough. Mix only until everything comes together, and shape the dough gently without kneading for too long.
Closing Note
Cranberries and pecans give these orange-scented scones lots of flavour, so they’re delicious served plain with tea or coffee. If you enjoy baking with fruit, you might also like these blueberry and cottage cheese scones. For more ideas for the festive table, browse our Christmas and New Year recipes.
- 🍃 Lighter
- 🧊 Freezer Friendly
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