Cranberry Walnut Scones
User Reviews
5
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Prep Time
10 mins
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Cook Time
22 mins
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Additional Time
30 mins
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Total Time
1 hr 2 mins
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Servings
8 scones
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Cuisine
Australian, British
Cranberry Walnut Scones
Description
Cranberry Walnut Scones start with a dry mix of all-purpose flour, baking powder, brown sugar, cinnamon, salt, and nutmeg. Cold butter cubes are incorporated until the mixture resembles coarse crumbs. A mixture of cold heavy cream, egg yolks, vanilla, and optional maple extract is stirred in, then fresh halved cranberries and chopped walnuts are folded through to create a moist dough that may appear shaggy initially.
The dough is turned onto a floured surface, kneaded gently until cohesive, then formed into a disc and sliced into wedges. After applying an egg wash and optionally sprinkling sparkling sugar atop, the scones bake at 425°F until risen and golden. Once cooled, a smooth maple glaze made from confectioners' sugar, maple syrup, and milk is drizzled for added sweetness and moisture.
This recipe yields tender scones with tender crumb, warmth from spices, tart bursts from cranberries, crunchy texture from walnuts, and a balanced sweet glaze finish. The scones suit breakfast, brunch, teatime, or a snack.
Ingredients
For the Cranberry Scones:
- 2 and 3/4 cups (330g) all-purpose flour plus more for kneading the dough
- 1 Tablespoon (14g) baking powder
- 3/4 cup (159g) light brown sugar packed
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 10 Tablespoons (141g) butter COLD, cut into 1/4-inch cubes, unsalted
- 3/4 cup (171ml) heavy whipping cream COLD
- 2 large egg COLD, yolk
- 2 teaspoons vanilla extract
- 1 teaspoon maple extract optional
- 4 ounces walnuts roughly chopped
- 6 ounces cranberries cut in half, fresh
For the Egg Wash:
- 1 large egg
- 1 teaspoon water
- 3 Tablespoons (42g) Sparkling Sugar optional
For the Maple Glaze:
- 3/4 cup (84g) confectioners' sugar sifted
- 1 and 1/2 Tablespoons (21ml) pure maple syrup
- 1 and 1/2 teaspoons milk more if needed
Instructions
For the Cranberry Scones:
- Preheat the oven to 425°(F). Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine flour, baking powder, brown sugar, cinnamon, salt, and nutmeg, mix well to combine.
- Cut the butter into small cubes, then, using a pastry cutter, work the butter into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas.
- In a glass measuring cup whisk together the heavy cream, egg yolks, vanilla, and maple extract (if using).
- Pour the liquid mixture into the center of the flour mixture. Then add in the walnuts and cranberries. Use a spatula to stir everything together until just moistened. Don't worry if the dough looks dry/shaggy!
- Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough, dusting your hands/the dough with more flour if needed, until it comes together, then shape it into an 8-inch disc.
- Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2-inches apart. Place in the refrigerator for 15 to 30 minutes.
- Remove the tray from the refrigerator and lightly brush each scone with egg wash. Sprinkle generously with the sparkling sugar. if using.
- Bake for 20 to 22 minutes, or until golden brown. Allow scones to cool for 10 minutes on the baking sheet, then drizzle with the glaze and serve warm!
For the Egg Wash:
- In a small bowl, whisk together the egg and water until well combined.
For the Maple Glaze:
- In a small bowl combine the confectioners' sugar, maple syrup, and milk and whisk until well combined. If the glaze appears too thin, add a small amount of confectioners’ sugar. It should be thick but pourable.
- Drizzle the glaze over scones and serve!
User Reviews
Overall Rating
5
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