Cranberry-Walnut Scones

  • Servings: Makes 8 Scones
KEY: Fall, Winter, Fast - Column, Well-Being, Baking, Mother's Day, Thanksgiving, American, British, Breads, Rolls & Muffins, Fast, Healthy, Vegetarian, Afternoon Tea, Brunch

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  • 1 1/3 cups cake flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup cranberries, chopped
  • 1/4 cup finely chopped walnuts
  • 1/3 cup buttermilk
  • 1/2 teaspoon pure vanilla extract

How to make this recipe

  1. Preheat the oven to 425° and line a baking sheet with wax paper. In a medium bowl, mix the flour with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles fine crumbs. Stir in the cranberries and walnuts.
  2. In a small bowl, mix the buttermilk with the vanilla. Add to the dry ingredients and stir with a fork just until the dough comes together. Turn the dough out onto a lightly floured surface and knead twice. Pat the dough into a round and cut into 8 wedges. With lightly floured hands, pat the wedges into 1/2-inch-thick rounds. Set the rounds on the prepared baking sheet and bake for 12 to 14 minutes, or until the scones are puffed and pale golden. Transfer to a rack and cool before serving.


One Scone Calories 156 kcal, Total Fat 7.1 gm, Saturated Fat 2.9 gm.

Contributed By Published November 2001

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