Food & Drink

Cranberry Walnut Scones

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Cranberry Walnut Scones

  • Servings: 24
  • Print

Ingredients

  • 2 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 3/4 cup dried cranberries
  • 1/2 cup raw walnuts, coarsely chopped
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup milk

Egg wash

  • 1 egg
  • 2 Tb water

Optional icing

  • 1-2 tsp milk
  • 1/2 cup powdered sugar

Method

  1. Preheat oven to 350°F.  Line a large baking sheet with parchment paper or silicone baking mat.
  2. In a food processor, pulse together flour, sugar, baking powder, salt, and butter until mixture resembles dry crumbs.  Alternatively, you can use a pastry cutter.  Place dry ingredients in a large mixing bowl and stir in cranberries and walnuts.
  3. In a small mixing bowl, whisk together egg, vanilla, and milk.  Pour wet ingredients into the dry ingredients.  Stir with a large spoon until no more flour is visible.  The dough should be quite sticky.
  4. Sprinkle some flour on a work surface and transfer the dough to the work surface.  Knead a couple times until it forms a smooth ball.  Divide dough into 4 (or 2 for larger scones).  Roll each portion into a ball, then gently flatten into a disk.  Cut the disk into 6 triangles.  Place each triangle on the baking sheet.  Whisk together ingredients for egg wash and brush a thin layer of egg wash over each scone.
  5. Bake in preheated oven for 25-30 minutes, or until tops are golden brown.

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