Cranberry, Orange and Toasted Walnut Scones

Lightly sweet cranberries, brightened by the essence of orange, are found mingling with toasted walnuts and baked together in a light and tender scone, finished with a sprinkling of sugar across the tops. Easier than you’d think, more delicious than you can imagine!

Fresh scones in some ways resemble a dressed up biscuit. Done right, they are fluffy inside with just a light, delicate crunch on the outside.

Many elements of scones are indeed similar to biscuits. Flour, sugar, baking powder, and a dash or two of kosher salt get you started. Ice cold butter is blended in, followed by eggs and cream. For a layer of citrus, add orange zest and orange extract Then toss in dried cranberries and toasted walnuts.

Fashion into rounds, then cut into wedges. Brush with egg wash and before you pop them in the oven, dust them with sugar.

The scones bake up golden and toasted. The beauty of this recipe swap out the cranberries and walnuts with your favorite.

Serve with a bit of butter and even a spoonful of jam, they’re perfectly wonderful for the weekend. Think you can’t make scones? Oh, yes you can!

Cranberry, Orange and Toasted Walnut Scones

2 cups all-purpose flour, plus one tablespoon to dust the fruit and nuts

3 tablespoon granulated sugar, plus 2 teaspoons for dusting the scones

1 tablespoon baking powder

1 teaspoon kosher salt

1-½ sticks unsalted butter (12 tablespoons), cut into small cubes and frozen for about 30 minutes

2 extra-large eggs

¾ cup heavy cream

Zest of 1 orange

¼ teaspoon pure orange extract

¾ cup dried cranberries

¾ cup toasted walnuts, chopped

Extra flour for rolling out the dough

Egg wash:

2 tablespoons cream or half and half

1 extra-large egg

Place the 2 cups of flour, sugar, baking powder and kosher salt into the bowl of a stand mixer. Using low speed, mix until blended together about 15 to 20 seconds.

Toss the pieces of cold butter in with the flour mixture. Still using low speed, blend the butter into the flour until it is in small pieces, about the size of peas, 3 to 4 minutes. It’s okay if there are some larger pieces.

Whisk together the 2 eggs with ¾ cup of cream, orange zest and orange extract. Pour the cream and eggs into the flour mixture.

On low speed, blend until the cream and eggs are mixed into the flour and the dough has just come together, about 1 minute. The dough will be somewhat sticky but don’t over mix or the scones will be tough.

Dust the dried cranberries and the toasted walnuts with the extra tablespoon of flour. Add to the dough, blending in on low speed, about 20 to 30 seconds.

Turn the dough out onto a large surface that has been dusted with flour. Sprinkle a small amount of flour over the top and gently gather the dough together into a smooth ball of dough.

Divide the dough into two pieces and pat each into a round, about 1” thick. Using a sharp knife, cut each round into six wedges, dusting the knife with flour between cuts to prevent it from sticking.

Place the scones on a large baking sheet, lined with either parchment paper or a Silpat liner. Whisk together the 2 tablespoons of cream with the remaining egg. Lightly brush the top of each scone with the egg wash. Sprinkle the tops of each scone with the remaining 2 teaspoons of sugar.

Bake in a preheated 425-degree oven for 12 to 14 minutes or until golden in color.

Serve warm or at room temperature. To reheat, place the scones on a baking sheet and pop in a 350-degree oven for 5 to 6 minutes.

Makes 2 dozen scones.

Some tips for a tender scone. Cube the butter and pop in the freezer about 30 minutes before you start. You want the butter really cold. All-Clad, known for great cookware, also makes incredible tools for the kitchen including their stainless steel mixing bowls. Both heat and freezer proof, they’re a great tool for the kitchen! https://go.shopmy.us/p-19782962

Once you add the liquids to the flour mixture, keep the mixer speed on low. Over mixing and the end result will be a tough bite. You want to mix just until the ingredients are blended together. If you love to bake, KitchenAid’s 7-quart mixer will not disappoint. https://go.shopmy.us/p-19176151

Tossing the fruit and nuts with a tablespoon of flour will keep the fruit from sticking together and keep them well distributed in the dough. This same rule applies when adding fruit and nuts to any quick bread. For all our baking needs, it’s the flour we reach for each and every time. https://go.shopmy.us/p-32324199

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