Cranberry Walnut Scones

This recipe can be found on our bags of Unbleached White Fine Pastry Flour.

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Votes: 11
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Servings 8large scones
Prep Time 15minutes
Cook Time 17 - 20minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 11
Rating: 4
You:
Rate this recipe!
Servings 8large scones
Prep Time 15minutes
Cook Time 17 - 20minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine Bob’s Red Mill Pastry Flour, sugar, baking powder and salt. Add butter and mix until a crumbly dough forms.
  3. Add orange zest, dried cranberries, and walnuts then add ½ cup milk and the eggs. Mix until combined. This makes very wet dough.
  4. Scoop the dough onto the prepared baking sheet and, using floured hands, shape into a circle about 1 ½-inches thick. Brush the top with the remaining 2 Tbsp milk and sprinkle with coarse sugar, if desired. Score into eight wedges.
  5. Bake until golden, about 17 – 20 minutes. Cut into wedges following the score lines and serve hot.
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