Cranberry-Walnut Scones – a delicious recipe with cake flour, sugar, baking powder, salt, cold unsalted butter, cranberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425 and line a baking sheet with wax paper.
2
In a medium bowl, mix the flour with the sugar, baking powder and salt.
3
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles fine crumbs.
4
Stir in the cranberries and walnuts.
5
In a small bowl, mix the buttermilk with the vanilla.
6
Add to the dry ingredients and stir with a fork just until the dough comes together.
7
Turn the dough out onto a lightly floured surface and knead twice.
8
Pat the dough into a round and cut into 8 wedges.
9
With lightly floured hands, pat the wedges into 1/2-inch-thick rounds.
10
Set the rounds on the prepared baking sheet and bake for 12 to 14 minutes, or until the scones are puffed and pale golden.
11
Transfer to a rack and cool before serving.
452
kcal
Calories
29
g
Fat
44
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/3 cups cake flour, 3 tablespoons sugar, 2 teaspoons baking powder, 1/8 teaspoon salt, 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.
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