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Cranberry Walnut Scones
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Servings:
8 scones
Author:
Prep Time
10 minutes
Cook Time
22 minutes
Chill Timeā
30 minutes
Total Time
1 hour, 2 minutes
Course:
Breakfast
Snack
Breakfast/Dessert
Cuisine:
Baking
British
Scones
Keywords:
Cranberry
scones
christmas recipes
Thanksgiving Recipes
cranberry recipes
š§ Ingredients
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)
unsalted butter
COLD, cut into 1/4-inch cubes
3/4 cup (171ml)
heavy whipping cream
COLD
2 large
egg yolks
COLD
2 teaspoons
vanilla extract
1 teaspoon
maple extract
optional
4 ounces
walnuts
roughly chopped
6 ounces
fresh cranberries
cut in half
1 large
egg
1 teaspoon
water
3 Tablespoons (42g)
sparkling sugar
optional
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
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Instructions
1
Preheat the oven to 425Ā°(F). Line a large baking sheet with parchment paper and
set aside.
2
In a large bowl, combine flour, baking powder, brown sugar, cinnamon, salt, and
nutmeg, mix well to combine.
3
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.Ā
4
In a glass measuring cup whisk together the heavy cream, egg yolks, vanilla, and
maple extract (if using).Ā Ā
5
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!Ā
6
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.Ā
7
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.Ā
8
Remove the tray from the refrigerator and lightly brush each scone with egg
wash. Sprinkle generously with the sparkling sugar. if using.
9
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!Ā
10
In a small bowl, whisk together the egg and water until well combined.
11
In a small bowl combine the confectioners' sugar, maple syrup, and milk and
whisk until well combined.Ā If the glaze appears too thin, add a small amount of
confectionersā sugar. It should be thick but pourable.
12
Drizzle the glaze over scones and serve!
Ć
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