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Cranberry-Orange Scones with Walnuts
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Delicious cranberry-orange walnut scones, great for holiday breakfast or a cozy winter treat with tea or cider.
Ingredients:
  • 2 cups all-purpose flour
  • 0.25 cup white sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon grated orange zest
  • 5.5 tablespoons cold unsalted butter, cut into chunks
  • 0.5 cup sweetened dried cranberries
  • 0.33333334326744 cup chopped walnuts
  • 0.5 cup heavy cream
  • 1 large egg, beaten
  • 2 tablespoons heavy cream
  • 0.5 cup confectioners' sugar
  • 2 teaspoons orange juice
  • 3 drops orange extract
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and prepare a heavy baking sheet by lining it with parchment paper.
  • In a medium bowl, combine flour, sugar, baking powder, and salt, whisking them together until well mixed. Add grated orange zest and incorporate it into the mixture. Using 2 knives or a pastry blender, cut in the cold butter until it resembles small peas. Finally, mix in the cranberries and walnuts.
  • In a small bowl, thoroughly combine 1/2 cup of cream with the egg. Incorporate this mixture into the flour until just combined to form a dough. Separate the dough into two halves and shape them into 3/4-inch thick circles. Cut each circle into 3 triangular-shaped scones. Place the scones on the baking sheet and brush them with the remaining 2 tablespoons of heavy cream before baking.
  • Bake until edges are lightly browned, 13-15 minutes in preheated oven.
  • Blend confectioners' sugar, orange juice, and orange extract in a small bowl until smooth. Pour the glaze over scones and enjoy while warm.

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