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Home » Recipes » New England Cranberry Pecan Cream Tea Scones
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New England Cranberry Pecan Cream Tea Scones

This recipe cuts the fat of traditional cream drop scones by substituting sweet potato and oil (which makes the scones glow!) This recipe was not tested by Bob's Red Mill.

Directions

Step 1

Preheat oven to 400°F.

Step 2

In a medium bowl, whisk together flours, baking powder and salt. In a large glass measuring pitcher, whisk together half and half, oil, sweet potatoes, maple syrup and zest.

Step 3

Make a well in the center of the flour mixture. Sprinkle in nuts and cranberries, pour in cream mixture and GENTLY stir just until wets and dries combine to a shaggy dough.

Step 4

Using a greased 1/4 cup measure, or a greased ice cream scoop, drop batter onto two cookie sheets covered with parchment paper, for a total of 20 scones. Brush tops with reserved half and half and sprinkle tops with sugar. Bake in a preheated oven for 15-20 minutes, or until tops are golden brown and cooked through. Serve warm with tea.

Notes

Sometimes I mix in additional Bob's Red Mill flours (such as rice, almond or soy) when making these, just keep the flour mixture to two cups.
New England Cranberry Pecan Cream Tea Scones

Servings: 20

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Products Used in this Recipe

Flours & Meals
Unbleached White All Purpose Flour

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MONTHLY SPECIALS
Whole Wheat Pastry Flour

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Gluten Free
Baking Powder

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Baking Aids
Sea Salt

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Baking Aids
Pecan Halves

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Baking Aids
Cranberries

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