Cranberry Walnut Scones Recipes

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CRANBERRY SCONES



Cranberry Scones image

We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Number Of Ingredients 7

2 cups all-purpose flour, plus more for work surface
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) half-and-half
1/2 cup halved cranberries, drained on paper towels

Steps:

  • Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
  • On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

CRANBERRY SCONES



Cranberry Scones image

A quick basic scone recipe with traditional holiday ingredients...great treat for Christmas morning! Serve warm with butter and tea!

Provided by CRISTINA GOMEZ

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup butter, chilled and diced
1 cup fresh cranberries, roughly chopped
⅓ cup white sugar
1 grated zest of one orange
½ cup chopped walnuts
¾ cup half-and-half cream
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
  • In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
  • In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.
  • Bake in preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 211 calories, Carbohydrate 28.6 g, Cholesterol 31.3 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4 g, Sodium 173.6 mg, Sugar 10.6 g

CRANBERRY-ORANGE SCONES WITH WALNUTS



Cranberry-Orange Scones with Walnuts image

The cranberry, orange, and walnut combination is perfect for Christmas morning. These scones can be made ahead but should be warmed in the oven to maintain the shortbread-like texture. Serve with tea or mulled cider.

Provided by Jeannette

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 14

2 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon grated orange zest
5 ½ tablespoons cold unsalted butter, cut into chunks
½ cup sweetened dried cranberries
⅓ cup chopped walnuts
½ cup heavy cream
1 large egg, beaten
2 tablespoons heavy cream
½ cup confectioners' sugar
2 teaspoons orange juice
3 drops orange extract

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
  • Whisk flour, sugar, baking powder, and salt together in a medium bowl. Stir in grated orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is the size of small peas. Mix in cranberries and walnuts.
  • Mix 1/2 cup cream and egg in a small bowl until well combined. Add to the flour mixture and stir with a spoon or by hand until just combined and dough comes together. Divide dough in half and form into two 3/4-inch thick circles. Cut each circle in half, and cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet and brush with remaining 2 tablespoons heavy cream.
  • Bake in the preheated oven until the edges begin to brown slightly, 13 to 15 minutes.
  • Meanwhile, mix confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones and serve warm.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 30.6 g, Cholesterol 46.5 mg, Fat 12.6 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 6.6 g, Sodium 326.3 mg, Sugar 13.5 g

CRANBERRY-WALNUT SCONES



Cranberry-Walnut Scones image

Take a break from regular bread with this delicious scone that's made using Bisquick® baking mix, cranberries and walnut. Ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 10

2 tablespoons water
1 cup dried cranberries
2 cups Bisquick™ Original or Reduced Fat baking mix mix
1/4 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons firm butter or margarine
2/3 cup buttermilk or fat-free (skim) milk
1/2 teaspoon vanilla
2/3 cup chopped walnuts
1 tablespoon margarine or butter, melted

Steps:

  • Heat oven to 425°. Pour water over cranberries in 1-quart microwavable dish; cover with plastic wrap, folding back one side to vent. Microwave on High 1 minute. Uncover cranberries; cool.
  • Mix Bisquick mix, sugar and cinnamon in large bowl. Cut in 3 tablespoons butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in butter-milk, vanilla, cranberries and walnuts just until moistened.
  • Drop dough by 1/4 cupfuls onto ungreased cookie sheet. Sprinkle with additional sugar if desired. Bake 10 to 11 minutes or until golden brown. Brush 1 tablespoon melted butter over warm scones and sprinkle with sugar if desired.

Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Scone, Sodium 290 mg, Sugar 13 g, TransFat 1 g

DRIED CRANBERRY, WALNUT, AND LEMON SCONES



Dried Cranberry, Walnut, and Lemon Scones image

Provided by Jennifer Wickes

Categories     Berry     Citrus     Nut     Breakfast     Brunch     Bake     Quick & Easy     Cranberry     Lemon     Walnut     Fall     Shower     Bon Appétit     New Jersey     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 10

2 tablespoons plus 1 cup sugar
2 tablespoons fresh lemon juice, divided
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon finely grated lemon peel
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
1 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts
1/2 cup (or more) chilled half and half, divided

Steps:

  • Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
  • Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
  • Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.

CRANBERRY-WALNUT SCONES



Cranberry-Walnut Scones image

Bake scones worth sharing with these Cranberry-Walnut Scones recipe. You'll love the great balance of sweetness, butteryness and creaminess of these Cranberry-Walnut Scones for any brunch.

Provided by My Food and Family

Categories     Dairy

Time 48m

Yield 24 servings

Number Of Ingredients 10

1 cup boiling water
1 cup dried cranberries
4 cups flour
1/2 cup sugar
3 Tbsp. baking powder
3/4 cup cold butter or margarine
1 cup chopped walnuts, toasted
1 cup plain nonfat yogurt
1 cup whipping cream
1 egg, beaten

Steps:

  • Heat oven to 350°F.
  • Add water to cranberries; stir. Let stand 10 min. Meanwhile, mix flour, sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  • Drain cranberries; discard liquid. Add to flour mixture with nuts; mix well. Add yogurt and cream; stir just until dry ingredients are moistened.
  • Divide dough into 3 pieces. Pat each piece into 6-inch round on floured surface; cut into 8 wedges. Place, 2 inches apart, on baking sheet; brush with egg.
  • Bake 15 to 18 min. or until lightly browned. Serve warm.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

CRANBERRY NUT SCONES



Cranberry Nut Scones image

Make and share this Cranberry Nut Scones recipe from Food.com.

Provided by Sewwhatsports

Categories     Scones

Time 30m

Yield 6 scones, 6 serving(s)

Number Of Ingredients 13

1/2 cup sour cream
1/2 teaspoon baking soda
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter
1 egg
2 teaspoons vanilla extract
3/4 cup dried cranberries
1/2 cup chopped walnuts
sugar, to sprinkle

Steps:

  • Preheat oven to 350°F.
  • Spray a baking sheet with non stick cooking spray.
  • Combine the sour cream and baking soda in a small bowl.
  • Combine flour, sugar, baking powder, cream of tartar and salt in a large bowl.
  • Cut in butter until mixture resembles fine breadcrumbs.
  • Combine egg and vanilla extract with sour cream mixture.
  • Gently stir into the flour until moistened. DO NOT OVERMIX!
  • Knead dough 10 times only.
  • Place dough on baking sheet and pat into 3/4" thickness.
  • Cut into 6 wedges and separate so the scones are not touching. Leave adequate space for expansion.
  • Dust with sugar.
  • Bake 15-20 min or until golden brown.

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