Sweet Cherry Pecan Scones
Ingredients
- 2 cup dry biscuit mix
- 2 tbsp granulated sugar
- 0.3 cup chopped pecans
- 0.5 cup milk
- 1 each egg, lightly beaten
- 1 cup frozen dark sweet whole cherries
- 1 each egg
- 1 tbsp water
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Grease a large baking sheet or line with parchment paper; set aside.
- 3
In a mixing bowl, stir together biscuit mix, sugar and pecans.
- 4
Add milk, lightly beaten egg and cherries; stir lightly with a fork (mixture will be dry), then knead or stir lightly only until dough begins to form a ball and cherries soften and spread in the dough.
- 5
With a 1/4 cup measuring cup, scoop out dough and place on prepared baking sheet.
- 6
Gently flatten each scone with the palm of your hand.
- 7
Whip egg and water together with a fork; brush each scone with egg wash, then sprinkle well with extra sugar.
- 8
Bake scones for 12 to 15 minutes or until light gold.
- 9
Serve at room temperature.
- 10
Makes about 8 scones.
- 11
To freeze, cool completely on wire racks, then wrap scones in foil or plastic freezer bags.
- 12
Freeze for up to one week; defrost, still wrapped, at room temperature for about one hour.