This recipe for cranberry-orange scones with walnuts can be made ahead but they should be warmed in the oven to maintain their shortbread-like texture.
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
Bake in the preheated oven until edges begin to brown slightly, 13 to 15 minutes.
Step 3
Meanwhile, whisk confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones; serve warm.
Step 4
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 5
Beat ½ 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 6
Divide dough in half; form into two ¾-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.
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
