Soft and sweet, these cranberry lemon pecan scones are the perfect match for an omelette or scrambled tofu.
I use a food processor for this recipe, but you can make the dough without one. Details are in the steps.
This recipe makes either 12 large or 16 small scones. If you are making this recipe for a small group or just yourself, you don’t have to make a smaller batch — just put the extra dough on ice! See steps 1 and 12 in the recipe below for freezer directions.
Adapted from Epicurious.