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These scones, studded with dried cranberries and walnuts and spiced with pumpkin pie spice, would be delicious served at a holiday brunch or afternoon tea or in a holiday bread basket. Photo credit: Susan Whetzel from Doughmesstic.
2 1/2 cups flour
2/3 cup sugar
2 1/2 teaspoons baking powder
2 teaspoons McCormick® Pumpkin Pie Spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into chunks
3/4 cup sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1/2 cup dried cranberries
1/2 cup chopped walnuts
Preheat oven to 375°F. Mix flour, 2/3 cup sugar, baking powder, pumpkin pie spice, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Beat eggs, sour cream and vanilla in medium bowl with wire whisk until well blended. Add to flour mixture; stir until a soft dough forms. Stir in dried cranberries and walnuts.
Place dough on lightly floured surface. Knead about 1 minute or until smooth. Place dough on greased baking sheet. Pat into a 10-inch circle. Score top of dough with sharp knife into 12 wedges. Sprinkle with 2 teaspoons sugar.
Bake 30 minutes or until golden brown. Cool slightly on wire rack. Cut into 12 wedges to serve.
Drop Scones: Prepare dough as directed. Drop by 1/4 cupfuls 2 inches apart onto greased baking sheet. Bake 20 minutes or until golden brown.
(Amount per serving)