Cranberry-Orange Scones with Walnuts

Cranberry-Orange Scones with Walnuts

These cranberry-orange scones with walnuts can be made ahead but should be warmed in the oven to maintain the shortbread-like texture. Serve with tea.

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, white sugar, baking powder, and salt together in a medium bowl. Stir in orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is pea-sized. Stir in cranberries and walnuts.
Step 3
Beat 1/2 cup cream and egg together in a small bowl until well mixed; add to flour mixture. Stir with a spoon, or by hand, until just combined and dough comes together.
Step 4
Divide dough in half; form into two 3/4-inch thick circles. Cut each circle in half; cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet; brush with remaining 2 tablespoons heavy cream.
Step 5
Bake in the preheated oven until edges begin to brown slightly, 13 to 15 minutes.
Step 6
Meanwhile, whisk confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones; 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
  • 0.5 cup confectioners' sugar

Categories

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