Cranberry Oat Pecan Scones are toasty yet tender, hearty and delicious. Make and freeze in advance, then have a freshly baked breakfast on Christmas morning!
Stir in cranberries and pecans. Stir in the buttermilk. Use a fork to toss the milk and crumbs together gently, until it forms large clumps. Don't mix it too much. The dough will be crumbly. This will be ok.
Sprinkle each round with sparkling sugar and press it in so it sticks. Use a bench scraper or knife to cut each round into 8 small wedges. (Cut down through the scones if possible, instead of sawing through; this will give you better rise when they bake.)
To make sour milk, combine 2 teaspoons of vinegar (overpour it slightly) with enough milk to equal ¾ cup, and then it set for 10 minutes while you prepare the rest of the ingredients.
I prefer freezing these for a holiday morning. Freeze until solid (a few hours; I often do overnight), then place in a freezer bag. Label it with the baking time and temperature. Bake them for an extra 2-3 minutes directly from frozen; do not thaw.
adapted from King Arthur Flour