These walnut cranberry scones are so good. You may now by now that we love scones and the truth is we have lately been a bit obsessed with scones, because they are simple and easy. This time our obsession left us with these amazing walnut and cranberry scones are crisp on the outside and soft on the inside.
Generally, scones are small breads light in color, sometimes even white, but since we use brown sugar for these, they have a bit more color to them, and they turn golden brown beautifully. The color they have is just amazing, but their taste is another level.
We usually make scones using cream, but these ones call for milk, which makes them a bit lighter, so they are less greasy. You can either make them with cream or milk, or a mixture of both.
We prefer to use toasted walnuts, becasue it gives the scones an extra level of flavor, plus texture and a splendid smell, which we wouldn’t get if we were only using raw walnuts. Now, you can easily toast them yourself in the oven, for a few minutes (being careful not to burn them, as they can burn quickly), or in a pan, removing until they turn golden brown.
Scones are our “to go” bread, they are perfect for when you feel like eating bread, but have little time to cook and don’t really feel like cooking. They don’t call for yeast, but baking powder, which is why they are ready in about just 40 minutes. Plus, they can be made just using a bowl and a spoon, which is just great. The result are these rustic breads that taste really good, and are really pretty.
If you like this recipe, you have to go see our homemade granola, with cranberry and nuts, which you will for sure love.
- 2 1/2 C (11.50 oz) (326 gr) all purpouse flour
- 2/3 C (4.70 oz) (133 gr) brown sugar
- 1 1/2 tbsp (0.60 oz) (16.5 gr) baking powder
- 1/2 tsp (0.12 oz) (3.5 gr) salt
- 2/3 C (5.30 oz) (150 gr) unsalted butter, cold and cut into cubes
- 2 eggs
- 1/4 C (2 fl oz) (60 ml) whole milk
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 3/4 C (3.70 oz) (105 gr) dry cranberries
- 1/2 C walnuts, toasted and chopped into pieces
- 2 tbso (1 fl oz) (30 ml) whole milk to brush before baking
Preheat the oven to 392º F (200º C). Line a big baking sheet with parchment paper.
In a big bowl, sift together tye flour, sugar, baking powder, ginger and salt, and combine using a spoon.
Add in the cold butter and mix using your fingertips or a fork until you get a sand like consistency mixture. This should be done quickly, for the butter to keep cold (you can also do this using a food processor instead).
In a small bowl, crack open the eggs and beat using a fork. Add in 1/4 C of the milk (set aside the remaining milk), vanilla, cranberries and walnuts.
Add the egg mixture into the flour and mix using a spoon, spatula or your hands until you get a somewhat sticky dough.
Place the dough on a clean and floured surface and knead only until everything's integrated (do not overwork the dough). Roll it out until you form a rectangle that is about 0.75 to 1.20 inches (2 to 3 cm) thick.
Using a round cookie cutter cut about 8 scones of about 2.30 to 2.70 inches (6 to 7 cm) in diameter and place on the baking sheet. Roll out the dough again, or just press together using your hands (do not overwork) and cut out more scones with the cookie cutter.
Brush the scones with the set aside milk and bake at 392º F (200º C) for 25 to 30 minutes or until they are golden brown. Take out of the oven and serve while still hot with some more butter, jam or with whatever topping you prefer.