Sturdy enough to dunk in tea, yet light enough that it won't spoil supper, these cranberry walnut scones are just the ticket this time of year. They are at home in a breakfast spread, but classy enough to serve for an afternoon tea. I was planning to mention garden parties, but no one is having garden parties this time of year, at least not in this hemisphere.
Scones can really run the gamut from hard biscuits to flaky cake-like confections. This recipe lands delicately in the middle: buttery and light, but still solid enough for a foray into a cup of coffee. I love the classic flavors of orange and cranberry, which our test kitchen has balanced nicely here. Make these for Christmas morning or New Year's Day brunch, but whatever you do, don't save them for your next garden party. That is altogether too long to wait to make these lovely pastries.
Cranberry Walnut Scones
- 3 cups Bob’s Red Mill Pastry Flour
- 1/4 cup Sugar
- 4 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Butter, softened
- 2 tsp Orange Zest
- 3/4 cup Dried Cranberries
- 1/2 cup Walnut pieces
- 1/2 cup + 2 Tbsp Milk, divided
- 2 Eggs
- 1 Tbsp Sparkling Sugar (optional)
Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, and salt. Add butter and mix until a crumbly dough forms. Add orange zest, dried cranberries, walnut pieces, 1/2 cup milk, and eggs. Mix until a wet dough forms.
Scoop dough onto prepared baking sheet and, using floured hands, shape into a round about 1 1/2-inches thick. Cut into 8 wedges. Brush tops with remaining 2 tablespoons milk and sprinkle with sparkling sugar, if desired. Bake until golden, about 17-20 minutes.
Makes 8 scones