Cranberry Walnut Scones
Perfectly tender and loaded with flavor, these Cranberry Walnut Scones are a delightful treat for breakfast or afternoon tea. Bursting with the tartness of dried cranberries and the rich, nutty crunch of chopped walnuts, these buttery scones strike the ideal balance between sweet and savory. The secret lies in the cold, cubed butter, which gives them a flaky texture, and the light brushing of heavy cream and optional sprinkle of turbinado sugar that adds a golden, slightly crisp exterior. Ready in just over 30 minutes, this easy-to-follow recipe is perfect for cozy mornings or special occasions. Serve them warm with a smear of butter or a dollop of clotted cream for a truly irresistible bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.3333333333333333 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold, cut into small cubes)
- 0.5 cup dried cranberries
- 0.5 cup walnuts (chopped)
- 0.75 cup heavy cream (plus extra for brushing)
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar (optional, 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 all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
Gently stir in the dried cranberries and chopped walnuts, ensuring they are evenly distributed throughout the mixture.
In a small bowl, whisk together the heavy cream and vanilla extract.
Pour the cream mixture into the dry ingredients and mix just until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently shape it into a 1-inch-thick round disk.
Cut the dough into 8 equal wedges and transfer them to the prepared baking sheet, leaving some space between each wedge.
Brush the tops of the scones with a little extra heavy cream for a golden finish. If desired, sprinkle turbinado sugar over the tops for added crunch and sweetness.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown on top and cooked through.
Allow the scones to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 18.4 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 73 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.
