These cranberry walnut scones are a delightful blend of tart cranberries and crunchy walnuts, creating a perfect balance of flavors and textures. Ideal for breakfast or a cozy afternoon tea, they offer a warm, buttery pastry that is both satisfying and delicious, making them a wonderful treat for any occasion!
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, combine the heavy cream and vanilla extract. Pour the wet ingredients into the flour mixture and stir until just combined.
5. Gently fold in the dried cranberries and chopped walnuts, being careful not to overmix the dough.
6. Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together. Pat the dough into a circle about 1-inch thick.
7. Cut the dough into triangles or use a round cutter to cut out scones. Place them on the prepared baking sheet.
8. Bake for 15-20 minutes, or until the scones are golden brown.
9. Allow to cool slightly before serving. Enjoy warm, perhaps with a spread of butter or a drizzle of honey for an extra touch of sweetness!
Aprile's Kitchen 