Cranberry-Orange & Pecan Scones with Browned Butter Icing
Makes 12
  • 4 tablespoons salted butter, room temperature
  • 2 large eggs
  • 4 tablespoons sour cream or canned coconut milk (chilled)
  • 1- (216 g) package Sweet Baking Mix
  • 1 teaspoon orange extract (or ½ tsp orange extract and zest of 1 orange)
  • 2 tablespoons dried cranberries
  • ¾ cup chopped pecans
  • Glaze Recipe
  1. Preheat oven to 375 degrees F. Blend butter, egg and sour cream in medium bowl until well combined. Then stir in baking mix and extract. Then mix in cranberries.
  2. Scoop dough (heaping 2 tablespoons) onto cookie sheet, 3 inches apart. Top with chopped nuts, being sure to gently press them into the top and sides of scones.
  3. Bake for 15-17 minutes or just until scones being to change color. DO NOT OVER BAKE.
  4. Prepare Icing Recipe (from previous page).
  5. For Browned Butter variation: Brown the butter (being careful not to burn) before adding the erythritol and heavy cream.
Recipe by Satisfying Eats at