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The Mill House Inn

East Hampton, Long Island, New York

Specialty Recipe

Cranberry-Orange Pecan Scones

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Adapted from a recipe from Country Breakfasts by Ken Haedrich, these scones are a divine combination of rich, tart, and sweet. You can also substitute fresh or dried blueberries or raisins for the cranberries. Do not use frozen blueberries as they contain too much liquid and make the dough too wet.

Ingredients
2 cups unbleached, all-purpose flour
1/3 cup sugar
3 Tablespoons wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons cold, unsalted butter cut into 1/4-inch pieces
1 cup sour cream
1 large egg
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
Finely grated zest of 1 orange
1-1/2 cups fresh or dried cranberries
1/2 cup chopped fresh pecans
1/4 cup milk

Preheat the oven to 400 degrees. Lightly coat 2 large cookie sheets with cooking oil spray. In a large bowl, mix the flour, sugar, wheat germ, baking soda, baking powder, and salt. Add the butter and cut it in, using your fingers or a pastry blender, until the mixture resembles corn meal. In a separate bowl, whisk together the sour cream, egg, extracts, and orange zest. Make a well in the center of the dry ingredients; add the liquid, and quickly mix to blend. Gently fold in the cranberries and the pecans.

The dough will be sticky, so form the scones using floured hands. Use a spoon to scoop enough dough into floured hands to form a scone. Round it gently and place the scone on the prepared cookie sheet. Repeat for the remaining scones, leaving some room in between for spreading. Using a pastry brush, gently brush each scone with some milk. Bake for 20 minutes until golden brown. Cool for several minutes before serving.

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