Walnut Cherry Scones Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 large or 16 mini scones
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Calories
285 kcal
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Course
Baked Goods
Walnut Cherry Scones Recipe
Description
This Walnut Cherry Scones Recipe mixes flour, baking powder, salt, sugar, and cubed cold butter which is cut into small pieces to create a crumbly texture before adding milk and mixing into dough. Dried tart cherries and chopped walnuts add flavor and texture. The dough is shaped into a square, cut into triangles, and baked at a high temperature for a short time to develop a golden crust while keeping the interior moist.
The resulting scones have a tender crumb reminiscent of an English biscuit, partly from using milk instead of cream. Brushing with milk before baking enhances browning. Serving them slightly warm with lemon curd provides a pleasant contrast to the rich dough and fruity inclusions.
For best texture, avoid overmixing to prevent toughness and work quickly to keep the dough cold. If interrupted, chilling the dough helps maintain its quality. Adjusting liquid between milk and cream can vary the scone's density according to preference.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/3 cup granulated sugar
- 6 tablespoons butter cubed, cold unsalted
- 3/4 cup milk or cream, whole, cold
- 1/3 cup dried tart cherries
- 1/3 cup walnuts chopped
- 1 jar lemon curd for serving
Instructions
- Preheat the oven to 450 degrees F. In the bowl of an electric mixer, combine all dry ingredients. Turn on the mixer for 30 seconds to stir. Chop the cold butter into cubes, and add it to the dry mixture.
- Mix on low until the butter is cut into pea-sized pieces. (You could also do this with a hand-pastry cutter or a food processor.) Add the milk, and mix until just combined. Stir in the cherries and walnuts. Quickly dump the dough onto a floured work surface.
- Roll or hand press the dough into a 1 1/4-inch thick square. Using a floured knife, cut the dough into quarters, then cut each quarter in half, making 8 large triangles. You could cut each triangle in half again to make mini scones.
- Place them on a parchment paper-lined baking sheet. Brush them with milk and bake immediately for 10 minutes. (You could put the cookie sheet in the fridge if you want to bake them later.) Serve warm or room temperature, slathered with lemon curd!
Notes
- Avoid overmixing the dough to keep scones tender rather than tough.
- Work quickly and keep the dough cold to ensure flakiness; refrigerate the dough if delayed.
- Milk produces a lighter, biscuit-like scone while cream makes it denser and cake-like; adjust based on personal preference.
- Serve scones warm or at room temperature with lemon curd for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8large or 16 mini scones
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 232mg | 10% |
| Potassium | 237mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 480IU | 10% |
| Calcium | 107mg | 11% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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