Cranberry Pecan Amaretto Scones

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INGREDIENTS

    • 1 1/2 cups fresh cranberries (I use fresh cranberries that I have frozen. Use them frozen. Do not defrost.)
    • 1 1/2 Tablespoons Amaretto
    • 2 cups flour
    • 1/3 cup sugar + a little bit more for cranberries
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 3 Tablespoons butter
    • 1 egg
    • 1/2 cup milk
    • 1/2 cup chopped pecans

INSTRUCTIONS

    1. Before starting scones, place cranberries in a bowl with the Amaretto. Mix about a Tablespoon of sugar in the bowl with the cranberries and Amaretto.
    2. Combine dry ingredients in mixer bowl. Cut butter into small pieces and add to the dry ingredients. Mix until mixture resembles crumbs. Add the egg and milk. Mix until combined. Add the cranberries and pecans and mix with a spoon, not the mixer, so that you do not crush the cranberries.
    3. Drop dough by spoonfuls onto a cookie sheet. Use more dough for bigger scones, less for smaller scones. The dough doesn’t spread during baking.
    4. Bake at 350 degrees for 12 to 14 minutes or until scones are light brown in color. Let cool.

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