Marcia Laun Recipe Collection
Cranberry (or Huckleberry) Pecan Scones

2 Cups Flour
1/3 Cup Sugar/Splenda
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 Cup Cold Butter or Margarine
2 Eggs
3 Tbs. Orange Juice
1 tsp. Vanilla
1/2 tsp. Orange Peel, grated
1/2 Cup Fresh or Frozen Cranberries, chopped - (substitute 1/2 cup
whole fresh or frozen Huckleberries if desired.)
1/2 Cup Pecans, chopped
1 Egg White
1/2 tsp. Water

In large bowl, combine flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In another bowl, beat eggs, orange juice, vanilla and orange peel. Add to flour mixture along with cranberries and pecans; stir just until moistened.

*Pat dough into a 6-1/2 inch circle on a greased baking sheet. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). Bake for 20-25 minutes or until golden brown in a 400 degree oven. Cool on a wire rack.

*The dough is very sticky and difficult to mold into a circle w/o it sticking to hands. Here is my "untouched by human hands" method...Line a shallow bowl, that is approximately the size of the circle you want to make, with a generous sheet of plastic wrap. Spoon in the dough. Cover with another sheet of plastic wrap and pat the dough into desired shape and size. Remove the top sheet of wrap. Place the greased cookie sheet on top of the bowl and flip it over. Remove the other wrap and brush dough with egg white mixture.

**Marcy's note: Before baking sprinkle to with coarse sugar crystals.

Recipe Contributed by Jane Cabrinha - Jan. '06