Cranberry Walnut Scones
Buttery scones studded with tart dried cranberries and toasted walnuts, crisp outside, tender within.
Dietary
Vegetarian, Pescatarian, Halal, Kosher
Allergens
Dairy, Eggs, Tree nuts, Wheat
These scones use the classic cut-cold-butter-into-flour technique for a flaky, tender crumb, then fold in tart cranberries and crunchy walnuts. A quick brush of cream and coarse sugar before baking gives them a golden, slightly crackly top. They're suited to weekend breakfasts, brunch spreads, or an afternoon cup of tea.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1 egg, large
- 1/2 cup heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar, for topping
Method
-
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
-
Stir in the dried cranberries and chopped walnuts until evenly distributed.
-
In a small bowl, whisk together the egg, heavy cream, and vanilla extract.
-
Pour the wet ingredients into the dry mixture and stir gently just until a shaggy dough forms; do not overmix.
-
Turn the dough out onto a lightly floured surface and pat into an 8-inch round about 1 inch thick.
-
Cut the round into 8 wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.
-
Brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar.
-
Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 18 to 20 minutes.
-
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Rate this recipe
Cranberry Walnut Scones
These scones use the classic cut-cold-butter-into-flour technique for a flaky, tender crumb, then fold in tart cranberries and crunchy walnuts. A quick brush of cream and coarse sugar before baking gives them a golden, slightly crackly top. They're suited to weekend breakfasts, brunch spreads, or an afternoon cup of tea.
45 min 8 scones 340 cal
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1 egg, large
- 1/2 cup heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar, for topping
Method
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
- 4
Stir in the dried cranberries and chopped walnuts until evenly distributed.
- 5
In a small bowl, whisk together the egg, heavy cream, and vanilla extract.
- 6
Pour the wet ingredients into the dry mixture and stir gently just until a shaggy dough forms; do not overmix.
- 7
Turn the dough out onto a lightly floured surface and pat into an 8-inch round about 1 inch thick.
- 8
Cut the round into 8 wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.
- 9
Brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar.
- 10
Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 18 to 20 minutes.
- 11
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving.