| Cranberry Walnut Scones |
Recipe type: Breakfast
Author:
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4
You might think scones are an English creation…and they are. I will not steal credit from my friends from the other side of the channel! But I came up with my own version. Try it; it’s so good, you might even think it’s French. (Biscuits aux Canneberges et Noix)
Ingredients
- 1 cup whole wheat pastry flour
- 1 1/2 Tbsp raw sugar, plus more for sprinkling tops
- 1/2 Tbsp baking powder
- 3/8 tsp sea salt
- 3 oz butter, cold, cut into pieces (3/4 stick)
- 3/4 cups fresh cranberries (or blueberries), picked over and rinsed
- 1/2 tsp grated lemon zest
- 1/2 cup walnut pieces
- 3 Tbsp heavy cream, plus more for brushing tops
- 1 large egg, lightly beaten
Instructions
- Adjust rack to center of oven, and heat to 400°F.
- Place a sheet of parchment paper on a baking sheet, and set aside.
- In a large bowl, sift together flour, sugar, baking powder, and salt.
- Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas.
- Stir in blueberries, zest and walnut pieces.
- Using a fork, whisk together the cream and the eggs in a liquid measuring cup.
- Make a well in the center of the dry ingredients, and pour in cream mixture.
- Stir lightly with your fingers just until dough comes together. Knead a few times to mix well. Do not over-mix.
- Using an ice cream scoop size of your choice, scoop out dough onto the prepared baking pan.
- Pat them lightly. Brush tops with cream, and sprinkle with sugar.
- Bake until golden brown, 20 to 22 minutes.
- Transfer scones from baking sheet to wire racks to cool.
Notes
Chef’s tip: If the fresh cranberry season is over, this recipe works well with dried
cranberries.
Cranberry Scones
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