Cranberry & Walnut Scones Recipe

Name: Cranberry & Walnut Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/4 teaspoon baking soda; 1 tablespoon baking powder; 1/3 cup sugar; 2 tablespoons margarine; 1/3 cup dried cranberries; 1 tablespoon vanilla extract; 1 cup buttermilk, nonfat; cooking spray; 3 tablespoons walnuts, chopped; 1 1/2 teaspoons sugar

Servings: persons

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1/3 cup sugar
2 tablespoons margarine
1/3 cup dried cranberries
1 tablespoon vanilla extract
1 cup buttermilk, nonfat
cooking spray
3 tablespoons walnuts, chopped
1 1/2 teaspoons sugar

1
Pre-heat oven to 400u00b0F Coat baking sheets with cooking spray.
2
Combine flour, baking powder, baking soda, and sugar in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in cranberries.
3
Add buttermilk and vanilla, stirring with a fork until dry ingredients are moistened.
4
Spoon 2 heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets coated with cooking spray. Sprinkle evenly with walnuts and 1 1/2 teaspoons sugar.
5
Bake at 400F for 15 to 17 minutes or until golden. Makes 12 scones.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/4 teaspoon baking soda, 1 tablespoon baking powder, 1/3 cup sugar, and more.

Yes, Cranberry & Walnut Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry & Walnut Scones

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