Cranberry Maple Nut Scones
Elevate your breakfast or teatime spread with these luscious Cranberry Maple Nut Scones, a perfect balance of tart, sweet, and nutty flavors. Made with plump dried cranberries, buttery chopped pecans (or walnuts), and a touch of rich maple syrup, these tender scones are as comforting as they are elegant. Their flaky texture comes from cold, diced butter worked into the dough, while a sprinkle of raw sugar on top adds a delightful crunch to every golden brown bite. Perfectly sized for eight servings and baked to perfection in under 20 minutes, these scones are ideal for holiday mornings, brunch gatherings, or an indulgent afternoon treat. Serve them warm with butter, clotted cream, or an extra drizzle of maple syrup for a truly irresistible experience!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Granulated sugar
- 0.5 cups Unsalted butter, cold and diced
- 0.75 cups Dried cranberries
- 0.5 cups Chopped pecans (or walnuts)
- 0.5 cups Heavy cream
- 0.25 cups Maple syrup
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Additional heavy cream (for brushing)
- 2 tablespoons Raw sugar (for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the dried cranberries and chopped pecans, ensuring they are evenly distributed.
In a small bowl, whisk together the heavy cream, maple syrup, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir until the mixture just comes together. Be careful not to overmix.
Transfer the dough to a floured surface and gently knead it a few times to bring it into a cohesive ball.
Pat the dough into a 1-inch thick circle (approximately 8 inches in diameter). Cut the circle into 8 equal wedges.
Place the wedges onto the prepared baking sheet, spacing them slightly apart.
Brush the tops of the scones with additional heavy cream and sprinkle them with raw sugar for a golden, crunchy top.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
Remove the scones from the oven and allow them to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These scones pair wonderfully with butter, clotted cream, or additional maple syrup.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 22.2 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
