Lemon-Walnut Scones With Cranberry Cream Cheese

Name: Lemon-Walnut Scones With Cranberry Cream Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Scones:; 1 cup plus 2 tablespoons all-purpose flour (about 5 ounces); 1/2 cup whole wheat flour (about 2 1/2 ounces); 1/4 cup finely ground walnuts; 1 tablespoon baking powder; 2 teaspoons finely grated lemon rind; 1/2 teaspoon salt; 3 tablespoons chilled butter, cut into small pieces; 1/2 cup fat-free milk; 1 large egg; Cranberry cream cheese:; 3/4 cup dried cranberries; 1 (8-ounce) package fat-free cream cheese, softened

Servings: persons

Scones:
1 cup plus 2 tablespoons all-purpose flour (about 5 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
1/4 cup finely ground walnuts
1 tablespoon baking powder
2 teaspoons finely grated lemon rind
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/2 cup fat-free milk
1 large egg
Cranberry cream cheese:
3/4 cup dried cranberries
1 (8-ounce) package fat-free cream cheese, softened

1
Preheat oven to 425u00b0.
2
To prepare scones, lightly spoon flours into dry measuring cups and tablespoons; level with a knife. Combine flours, walnuts, baking powder, rind, and salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3
Combine milk and egg in a small bowl; add milk mixture to flour mixture, stirring just until moist (dough will be slightly sticky). Turn dough out onto a baking sheet lined with parchment paper, and pat into an 8-inch circle (about 1/2-inch thick). Cut dough into 12 wedges, cutting into, but not through, dough. Bake at 425u00b0 for 14 minutes or until golden. Cool slightly on a wire rack; break into wedges.
4
To prepare cranberry cream cheese, place cranberries in a small heat-proof bowl; add boiling water to cover. Let stand for 30 minutes; drain well. Place cream cheese in a small bowl; add cranberries, stirring just until combined.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Scones:, 1 cup plus 2 tablespoons all-purpose flour (about 5 ounces), 1/2 cup whole wheat flour (about 2 1/2 ounces), 1/4 cup finely ground walnuts, and more.

Yes, Lemon-Walnut Scones With Cranberry Cream Cheese 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.

That's it — enjoy your meal!