Cranberry-Walnut Scones Recipe

Name: Cranberry-Walnut Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup boiling water; 1 cup dried cranberries; 4 cups flour; 1/2 cup sugar; 3 Tbsp. CALUMET Baking Powder; 3/4 cup cold butter or margarine; 1 cup chopped PLANTERS Walnuts, toasted; 1 cup plain nonfat yogurt; 1 cup whipping cream; 1 egg, beaten

Servings: persons

1 cup boiling water
1 cup dried cranberries
4 cups flour
1/2 cup sugar
3 Tbsp. CALUMET Baking Powder
3/4 cup cold butter or margarine
1 cup chopped PLANTERS Walnuts, toasted
1 cup plain nonfat yogurt
1 cup whipping cream
1 egg, beaten

1
Heat oven to 350F.
2
Add water to cranberries; stir.
3
Let stand 10 min.
4
Meanwhile, mix flour, sugar and baking powder in large bowl.
5
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
6
Drain cranberries; discard liquid.
7
Add to flour mixture with nuts; mix well.
8
Add yogurt and cream; stir just until dry ingredients are moistened.
9
Divide dough into 3 pieces.
10
Pat each piece into 6-inch round on floured surface; cut into 8 wedges.
11
Place, 2 inches apart, on baking sheet; brush with egg.
12
Bake 15 to 18 min.
13
or until lightly browned.
14
Serve warm.

1847

kcal

Calories

140

Fat

131

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 10 ingredients. The key ingredients include: 1 cup boiling water, 1 cup dried cranberries, 4 cups flour, 1/2 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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