Cranberry-Orange Pecan Scones
2 cups Mama's Gluten Free Flour
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp grated orange peel
1/2 cup Earth Balance butter, cut up
1 cup dried cranberries
1/2 cup chopped pecans
2/3 cup vanilla soy milk
Preheat the oven to 425 degrees. Grease a cookie sheet.
In a large bowl mix the flour, sugar, baking powder, baking soda, salt, and orange peel. Mix thoroughly.
Cut the butter into the mixture using a pastry blender until the mixture becomes crumbly and resembles small peas. Add the cranberries and pecans. Mix together and add the milk, stirring until it is just moistened. Turn onto a floured surface. Kneed 5-6 times.
Pat into a circle. Cut into 8 wedges. Place 1 inch apart on the prepared cookie sheet. Bake about 15 minutes or until golden brown.
We had ours with coffee or tea and a little or maybe a lot of whipped cream. I use Soyatoo Soy Whip. The scones were yummy! A bit crumbly, but delicious.