Buttermilk Pecan Cranberry Scones

These flaky and buttery wedge-shaped scones have plenty of sweet cranberries and Diamond of California pecans in every bite.

Servings: 8
Yield: 16 scones

Ingredients
1 cup Diamond of California pecans
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup plus 2 tablespoons sugar
3/4 cup chilled unsalted butter, cut into pieces
1 tablespoon finely grated orange zest
1/2 cup sweetened dried cranberries
1 cup buttermilk
1 - 2 tablespoons whipping cream

Directions
1. Preheat oven to 350 degrees F. Spread pecans on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7-10 minutes. Let cool. Chop coarsely. Increase oven temperature to 425 degrees F.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and 1/3 cup of the sugar. Add butter and orange zest. With your fingertips, 2 knives, or a pastry blender, cut butter into flour mixture until it resembles coarse meal. Add pecans, cranberries, and buttermilk; stir with a fork just until the dry ingredients are moistened and dough holds together in a rough mass.

3. Scrape dough onto a generously floured work surface and knead gently about 10 times, until smooth. Divide dough into 2 equal portions; lightly pat each into a 6-7-inch-diameter circle 1-1/2 inches thick. Brush with cream, then sprinkle with the remaining 2 tablespoons sugar. Cut each round into 8 wedges. Transfer wedges to a large baking sheet, placing them 1/4 to 1/3 inch apart. Bake until scones are firm to the touch and golden, 16-18 minutes. Serve warm.