Orange Walnut Scones
Indulge in the delicate sweetness and nutty crunch of these Orange Walnut Scones, a perfect balance of bright citrus and rich, buttery flavors. Made with fresh orange zest and juice, these tender, golden-brown scones are elevated by the addition of chopped walnuts, adding texture and earthy depth. With a light, flaky crumb, they’re quick and easy to prepare, taking just 30 minutes from start to finish. A touch of coarse sugar on top creates a delightful crunch, making each bite irresistibly satisfying. Serve these scones warm with butter, jam, or clotted cream for an elegant breakfast treat, afternoon snack, or accompaniment to your favorite cup of tea. Perfect for brunch gatherings or a cozy morning at home, this recipe is a must-try for scone lovers seeking a flavorful twist!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.5 cup walnuts (chopped)
- 1 tablespoon orange zest
- 0.5 cup heavy cream
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1 piece egg (large, beaten for egg wash)
- 2 tablespoons coarse sugar (optional, for topping)
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, sugar, baking powder, and salt.
Add the cold, cubed unsalted butter to the dry ingredients and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Stir in the chopped walnuts and orange zest, ensuring they are evenly distributed.
In a separate small bowl, combine the heavy cream, fresh orange juice, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix, as this can toughen the scones.
Transfer the dough to a lightly floured surface and knead it lightly 2-3 times until it comes together.
Shape the dough into a 1-inch thick circle and cut it into 8 equal wedges.
Place the scones on the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with the beaten egg and, if desired, sprinkle with coarse sugar for a sweet, crunchy topping.
Bake in the preheated oven for 12-15 minutes or until the scones are golden brown and puffed.
Remove from the oven and let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with butter, jam, or clotted cream.
Nutrition Facts
Calories |
2935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 2657 mg | 116% | |
| Total Carbohydrate | 279.3 g | 102% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 81.8 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 136 mg | 10% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 699 mg | 15% | |
*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.
