Cranberry Walnut Scones Recipe
🕒 Cook Time: 15 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 30 minutes
🥐 Yield: 16 scones
Description:
These delightful Cranberry Walnut Scones are a perfect addition to your baking repertoire, whether it’s for a quick breakfast, an afternoon tea treat, or unexpected guests dropping by. Tender and flaky, with bursts of tart cranberries and crunchy walnuts, these scones are versatile and can be enjoyed plain, with a dollop of butter, or a spread of orange marmalade for an extra zing of flavor.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 2/3 cup fresh cranberries
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/2 cup skim milk buttermilk
- 1 tablespoon skim milk
- 1 tablespoon granulated sugar (for topping)
Instructions:
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Preheat your oven to 425°F (220°C). Prepare a baking sheet by spraying it with vegetable spray or lining it with parchment paper.
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Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir until well combined.
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Incorporate Butter: Cut the cold unsalted butter into small cubes and add them to the flour mixture. Using a pastry blender, two knives, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
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Add Cranberries and Walnuts: Stir in the fresh cranberries, dried cranberries, and chopped walnuts until evenly distributed throughout the dough.
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Combine Wet Ingredients: Create a well in the center of the dry ingredients mixture. Gradually pour in the skim milk buttermilk, stirring gently with a spatula or wooden spoon until a sticky dough forms. Be careful not to overmix; the dough will be somewhat sticky and may be a bit challenging to work with.
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Shape Scones: Transfer the dough onto a lightly floured surface. Divide it into two equal portions and shape each portion into an 8-inch (20 cm) circle, about 1/2 inch (1.25 cm) thick.
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Cut into Triangles: Using a sharp knife or a dough scraper, cut each circle into 8 equal triangles.
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Arrange on Baking Sheet: Place the scones onto the prepared baking sheet, leaving some space between each one.
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Brush with Milk and Sugar: Lightly brush the tops of the scones with skim milk and sprinkle them with granulated sugar.
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Bake: Transfer the baking sheet to the preheated oven and bake the scones for about 15 minutes, or until they are golden brown on top and cooked through.
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Serve: Remove the scones from the oven and allow them to cool slightly on the baking sheet. Serve warm, either plain or with your favorite accompaniments such as butter, jam, or marmalade.
These Cranberry Walnut Scones are best enjoyed fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 2 days. Alternatively, you can freeze the scones for longer storage; simply thaw them at room temperature or reheat them in a microwave or oven before serving. Enjoy these delightful treats any time of day, whether for breakfast, brunch, or a delightful snack with a cup of tea or coffee.
