Sweet Cherry Pecan Scones
Sweet Cherry Pecan Scones, a cake recipe with simple ingredients and a clear method. Home cooking from the Soumac recipe library.
Ingredients
- 2 cups dry biscuit mix
- 2 tablespoons granulated sugar
- 1/4 cup chopped pecans
- 1/2 cup milk
- 1 egg, lightly beaten
- 1 cup frozen dark sweet whole cherries
Method
- Glaze 1 egg 1 tablespoon water Sugar Preheat oven to 400 degrees F.
- Grease a large baking sheet or line with parchment paper; set aside.
- In a mixing bowl, stir together biscuit mix, sugar and pecans.
- Add milk, lightly beaten egg and cherries; stir lightly with a fork (mixture will be dry), then knead or stir lightly only until dough begins to form a ball and cherries soften and spread in the dough.
- With a 1/4 cup measuring cup, scoop out dough and place on prepared baking sheet.
- Gently flatten each scone with the palm of your hand.
- Whip egg and water together with a fork; brush each scone with egg wash, then sprinkle well with extra sugar.
- Bake scones for 12 to 15 minutes or until light gold.
- Serve at room temperature.
- Makes about 8 scones.
- To freeze, cool completely on wire racks, then wrap scones in foil or plastic freezer bags.
- Freeze for up to one week; defrost, still wrapped, at room temperature for about one hour.
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