Cherry Pecan Scones with Maple Butter

Cherry Pecan Scones
Cherry Pecan Scones


3 ½ cup flour

1/2 cup granulated sugar

1 Tbsp baking powder

3/4 cup butter, softened

1/2 tsp salt

1 cup dried cherries

1 cup chopped salted pecans

¾ cup buttermilk

1 teaspoon vanilla


Preheat oven to 400 degrees.  Mix together flour, sugar, and baking powder. Cut in softened butter with pastry blender until mixture resembles small pebbles. Toss in cherries and pecans.  Add buttermilk and vanilla and stir until moistened and a soft dough forms. Knead on a floured surface about 10 times.  Roll out to ½ inch thick and cut out scones into circles with biscuit cutter. Top with sugar and cinnamon and bake. (measurements below)

Sugar-Cinnamon Topping: Mix together ¼ cup granulated sugar and 1 tsp cinnamon

Maple Butter: Mix with blender until creamy: ½ cup softened butter and 1 T. maple syrup

Bake scones on a lightly sprayed cookie sheet.  Bake for about 20 minutes or until lightly browned. Serve warm with maple butter.

Makes 12 scones.