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Cranberry Pecan Scones

Rated as 4.67 out of 5 Stars

"Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired."
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40 m servings 117
Original recipe yields 30 servings (30 scones)


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  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
  3. Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
  4. Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
  5. Bake in the preheated oven until tops are golden brown, about 15 minutes.
  6. Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.

Nutrition Facts

Per Serving: 117 calories; 4.6 18.3 1.4 9 119 Full nutrition

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Read all reviews 4
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The only thing I did differently was toast my pecans, and add a bit of orange zest, other than that followed recipe as written. These were delicious, light and fluffy, with a wonderful flavor. ...

Great scone recipe, hubby and I went back for seconds. I used frozen cranberries instead of dried, walnuts instead of pecans as I had none, pastry flour as I am trying to use it up, and almond ...

I added cinnamon and used brown sugar instead of white. I also added flaxseed, ground up, in place of 1/2 c flour. Delicious!

These scones have excellent flavor and texture, well worth making.