Yummy Scones

Combining one recipe with another's technique, I came up with a really yummy, not dry, scone.  OK, so it was more of a merger than a new venture.  Anyway, for those of you who enjoy scones, here is the recipe:

Cranberry and Pecan Scones
Makes 12 scones.

Ingredients:

• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, cold and cut in small cubes
• 1 cup fresh cranberries, coarsely chopped
• 1/2 cup chopped pecans
• 1/2 tsp orange extract
• 1 cup buttermilk

• 1 tablespoon milk or evaporated milk
• 1 tablespoon sugar
• 1/4 teaspoon cinnamon

Preparation:

In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, and salt. Stir to blend. With your fingers, cut in butter until mixture resembles coarse crumbs. (If butter gets too soft, place in freezer for 15 minutes before adding cold buttermilk)
Add orange extract to buttermilk and mix into flour mixture with a fork just until dry ingredients are moistened.
On a floured surface, pat dough out into a 12 x 12 inch square. Fold in thirds as you would a letter. Pat again to 12 x 12 and fold in thirds again. Flatten to 12 x 12 and sprinkle nuts and cranberries over top. Roll up from long end. Cut into 12 triangles.

Place scones on a large greased baking sheet, about 1 1/2 to 2 inches apart. Brush with milk. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle a little of the mixture over each scone.

(You can refrigerate at this point and bake off when oven is hot.  It's important to keep the dough cold.)

Preheat oven to 400° (375 for convection). Place scones on lower oven rack. Bake for about 15 minutes, or until lightly browned.

Cool on racks until cool enough to eat, about 10 minutes.  While you are waiting you can make some tea.

Update: I froze three of the scones on Tuesday and removed them from the freezer on Thursday morning. Friday morning they were just as fresh as on day one. Good to know.