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Cranberry Orange Walnut Scones

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 scones
Calories: 320
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest (from 1 orange)
  • 1/2 cup unsalted butter, frozen
  • 3/4 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 3/4 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar (for sprinkling)

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest. Grate the frozen butter into the dry ingredients using the large holes of a box grater. Toss with your fingers until the mixture resembles coarse meal.
  3. Stir in the dried cranberries and chopped walnuts.
  4. In a small bowl, whisk together heavy cream, egg, and vanilla extract. Pour into the dry ingredients and stir with a fork until just combined. Do not overmix.
  5. Turn the dough out onto a lightly floured surface and knead gently a few times until it holds together. Pat into an 8-inch circle, about 1 inch thick. Cut into 8 wedges.
  6. Transfer wedges to the prepared baking sheet, spacing them 2 inches apart. Brush tops with heavy cream and sprinkle with turbinado sugar.
  7. Bake for 18-22 minutes, until golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.