Cranberry Walnut Scones

Cranberry Walnut Scones offer a delicious pastry option for breakfast or an afternoon snack. These scones are tender, with the tartness of cranberries and the crunch of walnuts, providing a delightful treat available any time of day. The buttery, flaky texture pairs well with tea or coffee, offering a comforting indulgence. With straightforward ingredients and preparation, these scones are suitable for beginner bakers seeking a rewarding experience. Enjoy creating a batch of these scones for a personal treat or to share with others.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup dried cranberries
• 1/2 cup walnuts, chopped
• 3/4 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
3. Add the cold, cubed unsalted butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the dried cranberries and chopped walnuts until they are evenly distributed throughout the mixture.
5. In a separate bowl, combine the heavy cream and vanilla extract.
6. Pour the cream mixture into the flour mixture and stir until just combined. Do not overmix.
7. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Be careful not to overwork the dough.
8. Pat the dough into a circle about 1 inch thick and cut it into 8 wedges.
9. Place the wedges on the prepared baking sheet, spacing them apart for even baking, and bake for 18-20 minutes until they are golden brown.
10. Allow the scones to cool slightly on a wire rack before serving.

Keywords: Pastry, Breakfast, Afternoon Snack, Baking, Tender

Spice Rack: Vanilla Extract, Salt

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