Nutty Cranberry Scones
Elevate your baking game with these Nutty Cranberry Scones—an irresistible combination of buttery tenderness, nutty crunch, and bursts of tart dried cranberries. Perfectly delicate yet rich, these scones feature chopped walnuts (or pecans) for a warm, earthy flavor and a sprinkle of optional turbinado sugar for added texture and sweetness. The creamy base with hints of vanilla creates a luxurious dough that bakes to golden perfection in just 20 minutes. With minimal prep time, these scones come together effortlessly, making them ideal for breakfast, brunch, or an afternoon treat. Serve them warm with butter, clotted cream, or a dollop of jam for a crowd-pleasing finish. Whether for holidays or everyday indulgence, this recipe guarantees flaky, bakery-style scones every time!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.333 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Cold unsalted butter
- 0.5 cup Chopped walnuts (or pecans)
- 0.5 cup Dried cranberries
- 0.666 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 large Egg
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Cut the cold butter into small cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the chopped walnuts (or pecans) and dried cranberries.
In a small bowl, whisk together the heavy cream, vanilla extract, and egg. Pour the wet ingredients into the dry ingredients, mixing gently with a wooden spoon or spatula until just combined. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently bring the dough together and pat it into a circle about 1 inch thick and 8 inches in diameter.
Using a sharp knife, cut the circle into 8 equal wedges. Transfer the wedges to the prepared baking sheet, leaving some space between each scone.
If desired, sprinkle the tops of the scones with turbinado sugar for added crunch and sweetness.
Bake in the preheated oven for 18–20 minutes, or until the scones are golden brown on top.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy with butter, clotted cream, or your favorite jam!
Nutrition Facts
Calories |
3356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.4 g | 256% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2734 mg | 119% | |
| Total Carbohydrate | 344.1 g | 125% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 142.2 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 129 mg | 10% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 648 mg | 14% | |
*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.
