Cranberry Pecan Christmas Scones
- Combine first four ingredients in a large bowl; cut in butter with a pastry blender until mixture is crumbly. Stir in cranberries and pecans.
- Combine 2/3 C milk and egg, stirring with a wire whisk in a small bowl. Gradually add milk mixture to flour mixture, stirring with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. (It is normal for the dough to be slightly dry; however, if it is too dry to knead, sprinkle it with a little bit of water or milk.).
- Pat dough to 1-inch thickness; cut with a 2-inch biscuit cutter (or just cut into triangles). Place scones on a lightly greased baking sheet. Brush with 1 TB milk, and sprinkle with 2 tsp sugar.
- Bake at 400 degrees for 15 minutes or until barely golden. Cool slightly on a wire rack.