Ingredients
30
30 servings
- •¾ cup milk
- •1 teaspoon white vinegar
- •2 cups all-purpose flour
- •¼ cup white sugar
- •2 teaspoons baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •½ teaspoon grated nutmeg
- •½ cup butter, chilled and cut into small pieces
- •1 cup dried cranberries
- •½ cup chopped pecans
- •1 egg white, beaten
- •1 ½ cups confectioners' sugar
- •2 tablespoons milk
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
- Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
- Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
- Bake in the preheated oven until tops are golden brown, about 15 minutes.
- Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.
Nutritional Facts
Per 30 servings
- Calories: 117
- Carbohydrate: 18g
- Fat: 5g
- Fiber: 1g
- Protein: 1g
- Sugar: 11g
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