Cranberry Scones

Cranberry Scones
  • 2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup butter, chilled and diced
  • 1 cup fresh cranberries, roughly chopped
  • 1/3 cup white sugar
  • 1 grated zest of one orange
  • 1/2 cup chopped walnuts
  • 3/4 cup half-and-half cream
  • 1 egg


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
  3. In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
  4. In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.
  5. Bake in preheated oven until golden brown, about 20 minutes.

03/24/2017
Cranberry Scones, recipe PT15M PT1H 5 455 calories

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