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Walnut Cranberry Scones Recipe

Walnut Cranberry Scones Recipe
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★★★★★

4.9 from 9 reviews

These Walnut Cranberry Scones are a perfect blend of buttery, flaky texture and sweet-tart flavor from dried cranberries and crunchy walnuts. Ideal for breakfast or an afternoon treat, these scones offer a comforting and delicious way to enjoy seasonal flavors, especially paired with a hot cup of tea.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup walnuts, chopped
  • 1/2 cup dried cranberries
  • 2/3 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Additional heavy cream for brushing
  • Turbinado sugar for sprinkling (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt to evenly distribute all the dry components.
  3. Cut in butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse breadcrumbs. This creates the flaky texture of the scones.
  4. Add nuts and fruit: Stir in the chopped walnuts and dried cranberries to incorporate the nutty flavor and tart sweetness throughout the dough.
  5. Combine wet ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined to create the wet mixture.
  6. Form the dough: Pour the wet ingredients into the dry mixture and gently stir until a dough forms. Avoid overmixing to keep the scones tender.
  7. Shape and cut: Transfer the dough onto a lightly floured surface and shape it into a 1-inch thick round disk. Cut the disk into 8 wedges to portion the scones evenly.
  8. Prepare for baking: Place the wedges onto the lined baking sheet. Brush the tops with additional heavy cream, then sprinkle with turbinado sugar if desired for extra sweetness and crunch.
  9. Bake: Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through.
  10. Cool and serve: Allow the scones to cool slightly on a wire rack before serving. Enjoy warm with your favorite hot beverage.

Notes

  • Use cold butter to achieve a flaky texture in your scones.
  • Do not overmix the dough; overworking can lead to tough scones.
  • Turbinado sugar sprinkling adds a nice crunchy texture and a subtle caramel flavor, but it’s optional.
  • For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free butter alternative.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Keywords: Walnut scones, Cranberry scones, Autumn baking, Breakfast recipe, Easy scones, Nutty scone recipe

Find it online: https://maicook.com/walnut-cranberry-scones-recipe-2/