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Breakfast / Brunch

Cranberry-Pecan Scones with spiced orange marmalade

Rise and shine to these simple, make-ahead scones. Loaded with cranberries, pecans, a hint of orange, and served with a spiced orange marmalade, these scones ensure a sweet start to your day.


8 scones (1 cup marmalade)

Total Time

45 minutes + freezing

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To make these scones ahead of time, arrange scones on baking sheet, cover with plastic wrap, and freeze overnight. (Omit egg wash if freezing longer than 30 minutes.) Make marmalade 3 days ahead.


Line a baking sheet with parchment paper. Lightly flour a work surface.

For the scones, combine flour, granulated sugar, baking powder, and salt.

Cut in butter with a pastry blender until pea-sized. Add pecans, cranberries, and 2 Tbsp. zest; toss to combine.

Whisk together ½ cup buttermilk and 2 eggs, then stir into flour mixture just until combined. (It is a wet dough. Do not overmix.)

Transfer dough to prepared work surface; shape into an 8-inch round with lightly floured hands. Cut dough into 8 wedges; transfer to prepared baking sheet, spacing at least 1-inch apart.

Preheat oven to 375°.

Combine sanding sugar and 1 Tbsp. zest. Lightly brush tops of scones with egg wash; sprinkle with sugar-zest mixture. Freeze scones, uncovered, 30 minutes.

Bake scones until golden and set, 2025 minutes. Let scones cool briefly on baking sheet; serve warm or at room temperature.

For the marmalade, combine marmalade, jalapeño, and cinnamon; serve with scones.

Step 1

For tender and flaky scones, a pastry blender cuts the butter into the flour without warming it.

Step 2

To keep the scones from becoming tough, use very little flour on your hands and work surface.

Step 3

For shiny scones, brush their tops with an egg wash. Space them apart so they rise evenly when baking.

Nutritional Facts

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