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!
Equipment
- Electric mixer
- Zester or microplane
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- 2 cups flour, plus one tablespoon to dust the fruit and nuts
- 3 tablespoons sugar, plus 2 teaspoons for dusting the scones
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1-½ sticks unsalted butter (12 tablespoons), very cold and cut into small cubes
- 2 extra-large eggs
- ¾ cup 3/4 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
Instructions
- 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 and divide into two pieces
- 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.
Notes
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.
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.
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.