These cranberry-orange scones with walnuts are the perfect addition to a holiday breakfast buffet or served with tea or mulled cider on a winter afternoon.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
247 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
Step 2
Whisk flour, sugar, baking powder, and salt together in a medium bowl. Stir in grated orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is the size of small peas. Mix in cranberries and walnuts.
Step 3
Mix 1/2 cup cream and egg in a small bowl until well combined. Add to the flour mixture and stir with a spoon or by hand until just combined and dough comes together. Divide dough in half and form into two 3/4-inch thick circles. Cut each circle in half, and cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet and brush with remaining 2 tablespoons heavy cream.
Step 4
Bake in the preheated oven until the edges begin to brown slightly, 13 to 15 minutes.
Step 5
Meanwhile, mix confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones and serve warm.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons heavy cream
1 large egg, beaten
3 drops orange extract
2 teaspoons orange juice
0.25 cup white sugar
0.5 cup heavy cream
0.5 teaspoon grated orange zest
0.33333334326744 cup chopped walnuts
0.5 cup sweetened dried cranberries
5.5 tablespoons cold unsalted butter, cut into chunks
