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Cranberry Walnut Scones

These scones, studded with dried cranberries and walnuts and spiced with pumpkin pie spice, would be delicious served at a holiday brunch or afternoon tea or in a holiday bread basket. Photo credit: Susan Whetzel from Doughmesstic.

Ingredients
Serves:
Serving Size: 1 scone
Directions
15 mins Prep time 30 mins Cook time
15 mins Prep time
30 mins Cook time
  • Preheat oven to 375°F. Mix flour, 2/3 cup sugar, baking powder, pumpkin pie spice, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

  • Beat eggs, sour cream and vanilla in medium bowl with wire whisk until well blended. Add to flour mixture; stir until a soft dough forms. Stir in dried cranberries and walnuts.

  • Place dough on lightly floured surface. Knead about 1 minute or until smooth. Place dough on greased baking sheet. Pat into a 10-inch circle. Score top of dough with sharp knife into 12 wedges. Sprinkle with 2 teaspoons sugar.

  • Bake 30 minutes or until golden brown. Cool slightly on wire rack. Cut into 12 wedges to serve.

Cooking tip

Drop Scones: Prepare dough as directed. Drop by 1/4 cupfuls 2 inches apart onto greased baking sheet. Bake 20 minutes or until golden brown.

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Nutrition information

(Amount per serving)

  • Calories: 294Cholesterol: 65mg
  • Sodium: 289mgProtein: 5g
  • Total Fat: 14gFiber: 1g
  • Carbohydrate: 37g

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