Cranberry Pecan Scones

Step 1
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2
Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.

Step 3
Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.

Step 4
Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.

Step 5
Bake in the preheated oven until tops are golden brown, about 15 minutes.

Step 6
Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.