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Walnut Cranberry Scones Recipe

Walnut Cranberry Scones Recipe
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★★★★★

5 from 26 reviews

These Walnut Cranberry Scones are a delightful blend of nutty and tart flavors, perfect for a cozy breakfast or afternoon tea. Made with cold butter and studded with chopped walnuts and dried cranberries, they offer a tender crumb with a slightly crisp exterior. A touch of vanilla and a sprinkle of turbinado sugar add extra sweetness and texture, making these scones a comforting treat for any occasion.

Ingredients

Scale

Dry Ingredients

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

Mix-ins

  • 3/4 cup walnuts, chopped
  • 1/2 cup dried cranberries

Wet Ingredients

  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Finishing Touches

  • Additional heavy cream for brushing
  • Turbinado sugar for sprinkling (optional)

Instructions

  1. Preheat and Prepare Baking Sheet: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute the leavening and seasoning throughout the mixture.
  3. Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs, which helps create a flaky texture.
  4. Add Nuts and Dried Fruit: Stir in the chopped walnuts and dried cranberries, ensuring they are well distributed, adding flavor and texture to the scones.
  5. Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until fully blended, providing moisture and richness.
  6. Form the Dough: Pour the wet ingredients into the dry mixture, gently stirring until just combined to avoid overmixing, which can toughen the scones.
  7. Shape and Cut: Transfer the dough to a lightly floured surface. Pat it into a round disk about 1 inch thick, then cut into 8 equal wedges for uniform baking.
  8. Prepare for Baking: Place the wedges on the lined baking sheet. Brush the tops with additional heavy cream to promote browning and sprinkle with turbinado sugar if desired for added crunch and sweetness.
  9. Bake: Bake in the preheated oven for 15-18 minutes or until the scones have turned a beautiful golden brown on top.
  10. Cool and Serve: Allow the scones to cool slightly before serving to let their texture set and flavors meld. Enjoy warm with tea or your favorite beverage.

Notes

  • Make sure the butter is very cold to achieve flaky scones.
  • Do not overmix the dough to keep the scones tender and light.
  • For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free butter alternative.
  • Swap dried cranberries with other dried fruits like cherries or raisins if preferred.
  • Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Keywords: walnut cranberry scones, autumn scones, nutty scones, breakfast scones, tea time snack, baked scones

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