0.3 cup cranberries dried (I used chocolate chips)
1 cup flour all-purpose
0.3 cup maple syrup
2 ounces pecans chopped
1 tablespoon sugar
0.5 cup butter unsalted cold cut into v-inch cubes (1 stick)
0.3 teaspoon vanilla extract
Equipment
food processor
baking sheet
oven
mixing bowl
blender
wooden spoon
spatula
measuring cup
Directions
Position oven rack in the center of the oven; heat to 375 degrees. Line a baking sheet with parchment; set aside.
Combine all-purpose flour, cake flour, baking powder, and baking soda in food processor; pulse a few times to mix.
Add butter; pulse until the mixture resembles coarse sand with a few pea-size lumps, about 10 pulses.
Transfer to a mixing bowl. (Alternatively, sift together the all-purpose flour, cake flour, baking powder, and baking soda into a mixing bowl, then cut the butter into the flour mixture with a pastry blender until the mixture resembles coarse sand with a few pea-size lumps.) Stir in the cranberries and pecans. In measuring cup, stir together the buttermilk,syrup, and vanilla.
Add to the flour mixture and stir with a wooden spoon just until everything is moistened; the dough will be sticky.Turn the dough out onto a lightly floured work surface and pat into a circle just under 1 inch thick; pat the edges with your hands until they are even and smooth, then cut into 8 wedges. Use a spatula to transfer the wedges individually to the prepared baking sheet, spacing them several inches apart.
Sprinkle the sugar over the wedges.
Bake for about 20 minutes or until firm to the touch and lightly golden on the edges and bottoms.
Transfer to a rack to cool for at least 20 minutes before serving; serve warm or at room temperature.
