• Cranberry Walnut Scones

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    • 2 c. all-purpose flour
    • 1/4 c. light brown sugar plus
    • 1 Tbsp. brown sugar for sprinkling scone
    • 2 tsp baking pwdr
    • 1/2 tsp salt
    • 2 Tbsp. unsalted butter
    • 1/2 c. cranberries fresh or possibly dry
    • 1/4 c. minced walnuts
    • 1 c. buttermilk plus extra for brushing scone tops


    1. Preheat oven to 425 degrees. Lightly oil a baking sheet or possibly coat it with non-stick cooking spray.
    2. In a large bowl, stir flour, 1/4 c. brown sugar, baking pwdr and salt.
    3. With a pastry blender or possibly your fingertips, cut in butter till mix resembles coarse crumbs. Stir in cranberries and walnuts. Make a well in center and gradually stir in buttermilk to create a ball. Knead lightly. Don't overwork; dough will be sticky.
    4. Divide dough in half. On a lightly floured surface, pat or possibly roll each portion into an 8-inch round, about 1/2-inch thick. Cut each round into 8 wedges. Place scones on prepared baking sheet. Brush tops with buttermilk and sprinkle with remaining 1 Tbsp. brown sugar. Bake 14 to 18 min, or possibly till golden. Serve hot.
    5. Makes 16.
    6. NOTES : My hubby really liked these scones. [Sally]
    7. NOTES : My hubby really liked these scones. [Sally]

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