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Christmas Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Christmas Scones Recipe Christmas Scones Recipe

These tender/crumbly, full-flavored scones feature cranberries and pecans. With oats in the dough, they're a tasty throwback to their Scottish origins.

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At a glance

Prep
Bake
Total
Yield
16 scones
Nutrition information

Ingredients

Choose your measure:

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup brown sugar, packed
  • 1/2 cup (8 tablespoons) unsalted butter, cut into pats
  • 1 cup dried cranberries, packed
  • 1 cup diced pecans
  • 3/4 cup buttermilk, sour cream, or plain (not Greek-style) yogurt
  • sparkling white sugar for topping, optional

Instructions

  1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
  2. Mix the dry ingredients in a large mixing bowl. Add the butter, working it in to make an unevenly crumbly mixture.
  3. Add the fruit and nuts, mixing until they're evenly distributed. Stir in the buttermilk.
  4. Turn the dough out onto a well-floured surface and cut it into two pieces. (Keep sprinkling on flour if you need to.) Form each into a disk, and gently pat each disk into a round about 6" in diameter.
  5. Transfer the disks to the prepared baking sheet, and sprinkle them with sparkling sugar, if desired, pressing it in firmly.
  6. With a bench scraper or sharp knife, cut the round into 8 wedges. Do this by cutting straight down through the dough so you shear the edges. If you saw the dough, you tend to press the edges together, which keeps the scones from rising as they bake. Separate the scones slightly; there should be about 1" between them at the outside edge.
  7. Bake the scones for 20 minutes, or until they're just beginning to brown. A toothpick inserted into the center of one should come out clean, or perhaps with a few moist crumbs clinging to it.
  8. Remove the scones from the oven, and serve them warm. To serve later, reheat for 10 minutes, lightly tented with foil, in a preheated 350°F oven.
  9. Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.

Nutrition Information

  • Serving Size 66g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 250
  • Calories from Fat 100
  • Total Fat 12g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 260g
  • Total Carbohydrate 35g
  • Dietary Fiber 2g
  • Sugars 16g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.