1 ½ Cups of All Purpose Flour
½ Cup of Cake Flour
¼ Cup of Granulated Sugar
2 ¼ Teaspoons of Baking Powder
¼ Teaspoon of Kosher Salt
2 1/2 Teaspoons of Ground Cinnamon
½ Teaspoon of Ground Ginger
½ Teaspoon Nutmeg
1/8 Teaspoon of Ground Cloves
6 Tablespoons of Cold Unsalted Butter
2/3 Cup of Toasted Pecans coarsely chopped
2/3 Cup of Dried Cranberries
¾-1 Cup of Heavy Cream
Preheat oven to 375 degrees F.
Whisk together the flours, sugar, baking powder and salt.
Cut the butter into ½” cubes and add it to the flour mixture.
Toss the mixture to coat the butter cubes in flour.
Squeeze the pieces of butter into the flour until you have a mixture that looks like coarse cornmeal with some pieces the size of large peas.
Place in the freezer for 5 minutes.
Add the pecans and dried cranberries and stir gently to incorporate.
Add ¾ cup of heavy cream and using a spatula stir the mixture gently until the mixture holds together. If the mixture seems dry add additional heavy cream 1 Tablespoon at a time.
Divide the dough in half and shape each into a ball. Pat each half into a 5” circle, cut each into 6 wedges and place on a parchment lined baking sheet.
Brush with heavy cream and sprinkle with extra sugar.
(If you are going to glaze after baking, omit the sprinkling of sugar over the cream)
Bake for 20-25 minutes or until light golden brown.
Optional Maple Glaze
1 Cup of Powdered Sugar
2 Tablespoons of Maple Syrup
Extra Pecans for Garnish
Whisk together the powdered sugar and enough of the maple syrup so you have a consistency that can be drizzled over the scones. If your maple syrup is very thick you can add a bit of water or milk to get the glaze to a drizzle consistency.
Garnish with chopped pecans.