Sunday Snack

our Sunday snack

Cran-raisin pecan scones

3/4 cup heavy cream
1 large egg
2 cups flour
1/8 cup white sugar
2 t baking powder
1/2 t salt
6 T cold butter
2/3 cup cran-raisins
1/4 cup chopped pecans
turbinado cane sugar

Preheat oven to 400 degrees.  In a small bowl, whisk cream and egg together.  In a large bowl, whisk flour, white sugar, baking powder and salt together.  Cut butter into flour mixture until it resembles coarse meal.
Stir in cran-raisins and chopped pecans until just combined.  With a fork, stir in cream-egg mixture.  (The dough will be crumbly.)  Transfer dough to a lightly floured surface and shape into a 6 inch circle.  Cut into 6 wedges and transfer onto a parchment-lined baking dish.  Brush with heavy cream and sprinkle with turbinado sugar, if preferred.
Bake for 8-10 minutes, rotate the baking dish, and bake for about 8 minutes more (until the top is golden brown).

Yumma!