Cranberry-Orange Scones with Walnuts

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

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

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.