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Cranberry Walnut Scones
breakfast brunch

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.
  • 15m

    prep time

  • 30m

    Cook Time

  • 294

    Calories

  • 12

    Ingredients

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Ingredients

12

(1 scone)

Servings

  • 2 1/2 cups flour
  • 2/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons McCormick® Pumpkin Pie Spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold butter, cut into chunks
  • 2 eggs
  • 3/4 cup sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts

Instructions

  • 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.

Nutrition information (per Serving)

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