Dried Cranberry Walnut and Lemon Scones
Delight your taste buds with these irresistible Dried Cranberry Walnut and Lemon Scones, a perfect blend of tart, nutty, and zesty flavors. Made with plump dried cranberries, toasted walnuts, and a bright burst of lemon zest, these scones are tender, buttery, and exquisitely flaky. The secret lies in using cold, cubed butter and gently folding the dough to maintain its light, crumbly texture. Brushed with a touch of heavy cream and baked to golden perfection, they make a stunning addition to your breakfast table or afternoon tea. Ready in just 35 minutes, these scones are a quick and impressive way to elevate any occasion. Perfect for pairing with your favorite coffee or tea, they're a must-try for fans of citrusy baked goods with a satisfying crunch!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.333 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.5 cup Dried cranberries
- 0.333 cup Chopped walnuts, toasted
- 1 tablespoon Lemon zest
- 0.5 cup Heavy cream, plus more for brushing
- 1 unit Large egg
- 1 teaspoon Vanilla extract
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 mixture until it resembles coarse crumbs.
Stir in the dried cranberries, toasted walnuts, and lemon zest until evenly distributed.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, gently stirring until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and shape it into a 1-inch-thick disk. Cut the disk into 8 equal wedges.
Place the scones onto the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a bit of heavy cream for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the scones are lightly golden and cooked through.
Allow the scones to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy with tea or coffee!
Nutrition Facts
Calories |
2983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 320.1 g | 116% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 119.8 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 212 mg | 16% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 621 mg | 13% | |
*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.
