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Orange-scented cranberry and pecan scones

Makes 12

SCONES

4 1/4 cups flour
5 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
2/3 cup granulated sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into cubes
1 cup dried cranberries (or use dried cherries)
1 cup coarsely chopped pecans
4 eggs
1 cup cold heavy cream
2 tablespoons grated orange rind
2 teaspoons orange extract
1 teaspoon vanilla extract
Extra flour (for sprinkling)

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, allspice, and sugar. Scatter over the cubes of butter and, using a pastry blender or 2 round-bladed table knives, cut the butter into the flour mixture until the fat is large pearl-size pieces. With your fingertips, reduce the butter to smaller flakes for about 1 minute. Add the cranberries or cherries and pecans; toss well to combine.

2. In another bowl, whisk the eggs, heavy cream, orange rind, and orange and vanilla extracts. Pour the egg mixture over the flour mixture and stir with a blunt knife to form a dough. Knead the dough in the bowl for 30 seconds. It will be moist.

3. Divide the dough in half. On a floured counter, form each half into a 6-inch disk, wrap in waxed paper or foil, and refrigerate for 2 hours.

4. Set the oven at 400 degrees. Line 2 baking sheets with parchment paper.

5. Place the disks on a lightly floured work surface. Using a long knife, cut each disk into 6 wedges. Arrange 6 scones on each baking sheet, setting them 3 inches apart.

SUGAR

1/3 cup granulated sugar
1/4 teaspoon freshly grated nutmeg

1. In a bowl, mix the sugar with the nutmeg. Sprinkle the scones with the mixture.

2. Bake the scones for 17 minutes, or until they are golden brown. Transfer to a wire rack to cool slightly. Serve warm or at room temperature. Lisa Yockelson

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