Cranberry Walnut Scones

Cranberry Walnut Scones

This recipe can be found on our bags of Unbleached White Fine Pastry Flour.
Servings
8 servings
Prep time
15 minutes
Cook time
17 minutes
Passive time
n/a

Ingredients

  • 3 cups Unbleached White Fine Pastry Flour
  • 1/4 cup Sugar
  • 4 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Butter slightly softened
  • 2 tsp Orange Zest
  • 3/4 cup Bob's Red Mill Dried Cranberries
  • 1/2 cup Chopped Walnuts toasted
  • 1/2 cup Milk + 2 Tbsp, divided
  • 2 Eggs
  • Bob's Red Mill Sparkling Sugar or Turbinado Sugar to garnish (optional)

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.
(Q and A?)
(Q and A?)

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