Sweet Cherry Pecan Scones

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  • 2 cups dry biscuit mix
  • 2 tablespoons granulated sugar
  • 1/4 cup chopped pecans
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • 1 cup frozen dark sweet whole cherries


  • 1 egg
  • 1 tablespoon water
  • Sugar


  1. Heat oven to 400 degrees F. Grease a large baking sheet or line with parchment paper; set aside.
  2. Scones: In a mixing bowl, stir together biscuit mix, sugar and pecans.
  3. Add milk, lightly beaten egg and cherries; stir lightly with a fork (mixture will be dry), then knead or stir lightly only until dough begins to form a ball and cherries soften and spread in the dough.
  4. With a 1/4 cup measuring cup, scoop out dough and place on prepared baking sheet. Gently flatten each scone with the palm of your hand.
  5. Glaze: Whip egg and water together with a fork; brush each scone with egg wash, then sprinkle well with extra sugar.
  6. Bake scones for 12 to 15 minutes or until light gold.
  7. Serve at room temperature.

Makes about 8 scones.

To freeze, cool completely on wire racks, then wrap scones in foil or plastic freezer bags. Freeze for up to one week; defrost, still wrapped, at room temperature for about one hour.