Spiced Cranberry Pecan Scones (inspired by The English Kitchen)
3 cups flour
1/2 cup caster/ultrafine sugar
1/4 cup powdered milk
3/4 tsp salt
1 Tb baking powder
1 tsp cinnamon
1/2 tsp each of ground allspice, nutmeg, and ginger
heaping 1/2 cup dried cranberries
heaping 1/2 cup chopped pecans
2 large eggs, beaten
2 tsp vanilla
1/2 cup buttermilk
8 Tb cold butter, cut into about tablespoon-sized chunks
1 egg, beaten with 1/2 tsp water and 1/2 tsp vanilla (for glazing)
Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper. Spread pecans on parchment and place in the oven to toast for a few minutes while the oven preheats. Keep an eye on these, they burn fast! Set aside.
Whisk together all the dry ingredients in a large bowl. Cut the butter in (or rub in with your fingers, pulse in food processor, etc) until butter bits are no larger than small peas. Stir in the toasted pecans and cranberries.
Whisk the eggs, vanilla, and buttermilk together in a separate bowl.
Add the liquid ingredients to the dry ingredients, mixing in with a fork and being careful not to overmix. Gently fold together until all loose flour is mixed in.
Turn the dough out onto a lightly floured surface and knead a few times. Divide the dough in half. Place both halves onto the prepared baking tray and pat each half into a 7 inch circle, approximately 1/2 inch thick, leaving at least 4 inches between each round. Cut each round into 8 wedges, separating them only very slightly. Brush the tops with the beaten egg/water combination and sprinkle with some coarse sugar.
Place on the middle rack of your preheated oven. Bake for 7 minutes only. Turn the oven off and allow them to sit in the oven for a further 8 to 12 minutes without opening the oven door. They should be golden brown. Remove from the oven at the end of that time and place on a wire rack to cool slightly before cutting apart and eating.