Cranberry Walnut Scones - Bob's Red Mill Blog
Cranberry Walnut Scones
Recipes on December 22, 2014 by

Cranberry Walnut Scones

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

6 Comments

  1. Nancy
    I've been looking for a cranberry scone recipe, and here it is! I've got plenty of frozen cranberries tho. What are your thoughts on substituting frozen cranberries in place of the dried version? Thank you and Happy Holidays!
    Reply
    1. Cassidy Stockton
      Nancy,

      That should work. You'll want to increase the sugar to balance out the tart cranberries. Also realize that the *volume* of cranberries needs to be adjusted - there are a lot more cranberries in a cup of dried than there are in a cup of fresh! for every 3/4 cup dried cranberries, use one cup of fresh cranberries and increase the sugar by 2 Tbsp.
      Reply
  2. Shirley
    Hi Cassidy, this sounds delicious and can't wait to try it. Do you have a gluten free alternative for the pastry flour? Will almond flour work in this recipe? Thanks
    Reply
    1. Cassidy Stockton
      Shirley,

      You could use our Gluten Free 1-to-1 Baking Flour in this recipe. To find stores in your area that carry this product visit: http://www.bobsredmill.com/store-finder.html Almond Meal will not work in a straight swap, but you can try other almond-based scones, like this one: http://nomnompaleo.com/post/38369819679/grain-free-dark-chocolate-cherry-scones or this one: http://www.elizabethrider.com/gluten-free-scone-recipe/
      Reply
  3. Lynn
    Could I use Bob’s GF biscuit mix to make the scones?
    Reply
    1. Sarena Shasteen
      Hi Lynn, that's a great question. You can definitely use the biscuit mix, but you would then just follow the directions on the biscuit mix for preparing the scones, then add in the orange zest, cranberries and walnuts. Then bake according to the package directions.
      Reply

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