Walnut Cranberry Scones
Walnut Cranberry Scones
If energy bars were a pastry, they would be these scones.
They’re dense, and packed with walnuts and dried cranberries. Almost like a complete meal!
There’s butter too, which means no dryness, no dusty taste. Plus, it makes them tender and soft on the inside.
I used walnuts for their crunchy texture, and cranberries for a burst of sweet & sour flavor.
I like these scones for breakfast or with coffee in the afternoon.
I made them for office meetings, my friend’s baby shower, and a beach picnic in Malibu. I took two on an L.A. – N.Y. flight once and shared one with a salivating dude across the aisle. It’s my go-to scone recipe!
I recommend you use a food processor because it evenly and quickly incorporates the butter into the flour. If you don’t have one, it’s fine too—you can use a pastry blender or your fingertips to rub it into the flour.
- Yields 8 scones
- 10 tablespoons (140 g) unsalted butter
- 2½ cups (425 g) unbleached all-purpose flour
- ¾ cup (108 g) packed brown sugar
- 2 tablespoons (22g) baking powder
- ½ teaspoon dried ginger
- ½ teaspoon salt
- 2 eggs
- ¼ cup (50 ml) whole milk, plus 2 tablespoons for brushing
- 1 teaspoon vanilla extract
- ¾ cup (90 g) dried cranberries
- ½ cup (50g) chopped walnuts
- Preheat the oven to 400 F (200 C). Position your oven rack in the middle. Line a baking sheet with parchment paper.
- Cut the butter into ½-inch (1.5 cm) cubes and place in a freezer for 3 minutes, while you prep the dry ingredients.
- Place the flour, brown sugar, baking powder, dried ginger, and salt into the bowl of a food processor fitted with and S-blade. Pulse for 8 seconds to mix.
- Add the butter to the flour and pulse for about 15 seconds, until there are no large chunks of butter, and the mixture resembles coarse crumbs. Transfer to a large bowl.
- In a medium bowl, lightly beat the eggs with a fork to break up the yolks. Add the milk and vanilla extract, and mix. Stir in the cranberries and walnuts.
- Make a small well in the middle of the flour mixture, and pour in the egg mixture.
- Using a spatula or wooden spoon, work slowly from the sides of the bowl toward the middle. Lightly stir and toss, mixing the flour mixture with the wet ingredients.
- Dump the mixture on a clean surface and knead lightly with your hands, about 10 times, to bring it all together into a ball. Press down with the palm of your hands to form an 11-inch (28 cm) diameter disc, about 1¼ -inch (3 cm) thick.
- Cut the disc into 8 equal triangles with a knife.
- Transfer the scones onto the baking sheet, leaving about 2 inches (5 cm) between them. Brush the tops lightly with milk.
- Bake in the oven for 25–30 minutes, until the tops are golden brown.
- Remove from the oven and transfer to a cooling rack. Serve at room temperature.