Cranberry Cornmeal Scones With Pecans

Heat oven to 400 F. Lightly grease and flour a scone pan or baking sheet.

In a food processor or large bowl, combine the flour, cornmeal, 1/3 cup sugar, baking powder, soda, and salt. If using the food processor, pulse a few times to combine.

Cut butter into pieces and add to the dry ingredients. Pulse until the mixture is like a coarse meal. Alternatively, this can be done by cutting the butter into the dry ingredients with a pastry blender.

If using the processor, transfer the meal-like mixture to a large bowl. Stir in dried cranberries, chopped pecans, and orange zest. With a fork, mix in buttermilk just until dry ingredients are moistened.

With floured fingers, pat the dough into a greased and floured 6-wedge scone pan or pat into a round on a lightly floured surface and cut into 6 even wedges; place on a greased baking sheet.

With fingers or a pastry brush, brush with orange juice just to moisten tops. Sprinkle with sugar.

Bake for about 15 minutes or until golden brown.

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