Oh Yummy!

Although the tea room is dark right now, there is a hint of anticipation in the air as several holiday events are scheduled for the weekend, including the First Saturday Tea and our annual Holiday Craft Class and Tea scheduled for Sunday and Monday. The tables, set for the holidays, quietly wait for guests and tea, food and laughter. One of our favorites scones to serve during this season are Holiday Scones, a delightful combination of cranberry, orange, and pecans.

Cranberry Pecan Scones

1/2 c. chopped fresh cranberries

2 Tbsp. sugar

2 c. flour

1/4 c. sugar

2 tsp. baking powder

1/2 tsp. salt

1/2 c. butter, chilled

2 eggs

2 Tbsp. orange juice

1/2 tsp. freshly grated orange zest

1 tsp. vanilla

1/2 c. chopped pecans

1 egg white

1/2 tsp. water

granulated sugar

Combine cranberries and 2 Tbsp. sugar in small bowl; mix well. Let stand for 5 minutes. Mix flour, 1/4 c. sugar, baking powder and salt in large bowl. Cut in butter until crumbly. Beat eggs, orange juice, orange zest, and vanilla in small bowl. Add to dry ingredients; stir until moistened. Knead in cranberries and pecans to distribute evenly; dough will be sticky. Divide dough into 2 balls. With a rolling pin or your hands, flatten each ball into a 6" circle . Cut each circle into 8 triangles. Place triangles on parchment lined baking sheet. Combine 1 egg white with 1/2 tsp. water. Brush the tops of the triangles with egg wash and sprinkle liberally with sugar. Bake at 425 degrees for 13 - 15 minutes, or until done.