Cranberry Pecan Scones Recipe: Buttery, Flaky & Festive

Cranberry Pecan Scones Recipe: Buttery, Flaky & Festive

My Cranberry Pecan Scones Story

If you’d told me years ago that Cranberry Pecan Scones would become a family favorite, I would’ve laughed. I used to think scones were dry, crumbly, and far too fussy for my busy mornings. But one December day, something magical happened.

The house smelled like pine and cinnamon, snow was falling outside, and I wanted something warm to go with my coffee. I remembered the way Grandma used to make biscuits — no recipe cards, just a wooden bowl, a handful of flour, and that old pastry cutter she swore was “lucky.”

So, I channeled her spirit, tossed together flour, butter, cream, cranberries, and pecans, and hoped for the best. When the scones came out of the oven, golden and fragrant, I split one open, slathered it with butter, and took a bite.

It was tender inside, crisp at the edges, with bursts of tart cranberry and toasty pecan crunch. Something magical really did happen that morning — I fell in love with scones.

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What Makes These Cranberry Pecan Scones So Special

They’re the perfect mix of cozy and fancy — buttery like Grandma’s biscuits but with that café-level flair. Every bite is soft, flaky, and full of nutty, fruity holiday joy.

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The Foundation

• 2 cups (250 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup (115 g) cold unsalted butter, cubed
• ½ cup (120 ml) heavy cream
• ¼ cup (60 ml) milk
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup (90 g) chopped pecans
• ¾ cup (90 g) dried cranberries

Optional Glaze:

• ½ cup (60 g) powdered sugar
• 2 tsp milk
• ¼ tsp vanilla

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Time Investment That’s Actually Worth It

• Prep: 15 minutes
• Bake: 18–20 minutes
• Cool: 10 minutes
• Total: ~40 minutes

Quick enough for a weekday, special enough for a holiday brunch.

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Step 1 – Combine the Dry Ingredients

Whisk together flour, sugar, baking powder, and salt in a large bowl.

Diana’s Tip: Sift the flour if you want lighter scones — Grandma always said, “Air makes magic.”

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Step 2 – Cut in the Butter

Add cold, cubed butter to the dry ingredients. Use a pastry cutter (or your fingertips) to blend until it looks like coarse crumbs.

The key is to keep the butter cold — those little chunks create flaky layers.

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Step 3 – Add the Wet Ingredients

Whisk together cream, milk, egg, and vanilla in a small bowl. Pour over the flour mixture, stirring gently until just combined.

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Step 4 – Add the Cranberries & Pecans

Fold in chopped pecans and dried cranberries. The dough should look a little messy — that’s how you know it’s perfect.

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Step 5 – Shape & Cut

Turn the dough onto a lightly floured surface, pat into a 1-inch thick circle, and cut into 8 wedges. Place them on a parchment-lined baking sheet.

Diana’s Tip: For extra flakiness, pop the tray into the fridge for 10 minutes before baking.

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Step 6 – Bake the Magic

Bake at 400°F (200°C) for 18–20 minutes, until golden brown on top.

Cool for 10 minutes, drizzle with glaze if desired, and enjoy warm.

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Why I Love Serving These

They’re comforting without being heavy — the cranberries add brightness, the pecans add texture, and the butter makes every bite melt in your mouth.

Per Serving: ~250 calories | Fat 13 g | Carbs 28 g | Protein 4 g

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How I Make These Even Better

• Add Zest: A touch of orange zest in the dough brightens the flavor beautifully.
• Add Spice: A pinch of cinnamon makes them extra cozy.
• Make Mini Scones: Cut into 16 smaller pieces for bite-sized brunch treats.

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How I Serve This

I serve these Cranberry Pecan Scones with strong coffee on Christmas morning — or with tea on a slow Sunday.

When entertaining, I pair them with my King’s Hawaiian Cheesecake Danish – Sweet & Fluffy in 30 Minutes for a showstopping pastry table.

And yes, they’re always on my Pinterest (@DianaCookinge) board — because who doesn’t love a flaky, glazy photo moment?

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Learn from My Kitchen Disasters

Mistake #1: Warm butter → flat scones.
Fix: Keep everything cold.

Mistake #2: Overmixing → tough texture.
Fix: Stop as soon as the dough comes together.

Mistake #3: Skipping chill time.
Fix: That quick fridge rest gives you bakery-level layers.

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Meal Prep Magic

Make Ahead: Shape and freeze the unbaked scones — bake straight from frozen (add 3 minutes).
Store: Airtight container, 3 days at room temp.
Freeze: Baked scones freeze up to 2 months.
Reheat: 5 minutes at 300°F (150°C).