Cranberry Nut Scones
Elevate your morning routine or afternoon tea with these buttery, golden-brown Cranberry Nut Scones, a perfect balance of tart dried cranberries, crunchy walnuts (or pecans), and a tender, flaky texture. Made with a touch of vanilla extract and a light egg wash, these scones boast a subtly sweet flavor and a crisp, bakery-style finish. Ready in just over 30 minutes, these irresistible treats are easy to make and ideal for breakfast, brunch, or a sweet snack. Sprinkle with coarse sugar for an extra sparkle and crunch, and enjoy these homemade delights warm from the oven or at room temperature, paired with your favorite tea or coffee. Perfect for entertaining or indulgent moments, these scones are a must-try for anyone who loves classic baked goods with a nutty, fruity twist.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.75 cup dried cranberries
- 0.5 cup chopped walnuts (or pecans)
- 0.67 cup heavy cream
- 1 teaspoon vanilla extract
- 1 egg (beaten, for egg wash)
- 2 tablespoons coarse sugar (for sprinkling, optional)
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, sugar, baking powder, and salt.
Cut the unsalted butter into small cubes and add them to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the dried cranberries and chopped nuts, ensuring they are evenly distributed.
In a small bowl, mix together the heavy cream and vanilla extract. Pour this into the dry ingredients and gently mix until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it fully together. Shape the dough into a round disc about 1 inch thick.
Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges (like slicing a pizza). Transfer the wedges to the prepared baking sheet, spacing them slightly apart.
Brush the tops of the scones with the beaten egg to give them a golden finish. If desired, sprinkle with coarse sugar for added crunch and sweetness.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your Cranberry Nut Scones with a cup of tea or coffee!
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 344 mg | 15% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 20.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 76 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.
