Cranberry Walnut Scones: A Perfect Blend of Sweet and Savory Delight
Cranberry walnut scones are a delightful treat that effortlessly blend the warmth and comfort of traditional scones with the bright, tart flavor of fresh cranberries and the rich nuttiness of walnuts. Whether you’re looking to enjoy them as a breakfast pastry, a light afternoon snack, or as a dessert to accompany your tea, these scones are a crowd-pleaser that’s as versatile as it is delicious. With a crispy, golden exterior, a buttery, tender interior, and a hint of sweetness from the maple glaze, these scones are the perfect balance of textures and flavors. In this article, we’ll take a deep dive into the process of making these mouth-watering cranberry walnut scones, from the preparation of the dough to the finishing touches that elevate them into something truly special.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 2 minutes
- Yield: 8 scones
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
For the Cranberry Scones:
- All-purpose flour (330g): The base of the dough, providing structure and a soft texture once baked.
- Baking powder (1 tablespoon): This ingredient helps the scones rise, giving them a light and airy texture.
- Light brown sugar (3/4 cup): Adds sweetness and a hint of molasses flavor that complements the tartness of the cranberries.
- Ground cinnamon (3/4 teaspoon): Adds warmth and depth of flavor to the scones.
- Salt (1/2 teaspoon): Balances the sweetness and enhances the other flavors in the dough.
- Ground nutmeg (1/4 teaspoon): Adds a fragrant, spicy note that complements the cinnamon.
- Unsalted butter (10 tablespoons): The cold butter is cut into small cubes and worked into the flour mixture to create a crumbly texture. This is crucial for achieving that tender, flaky scone.
- Heavy whipping cream (3/4 cup): Provides richness and moisture to the dough, helping it come together and creating a soft crumb.
- Egg yolks (2 large): These add richness and help bind the dough together.
- Vanilla extract (2 teaspoons): A classic flavor that pairs perfectly with the other ingredients, enhancing the overall taste.
- Maple extract (1 teaspoon, optional): Adds a subtle maple flavor that complements the walnuts and the glaze.
- Walnuts (4 ounces): Roughly chopped, the walnuts provide a satisfying crunch and nutty flavor that balances the sweetness of the scones.
- Fresh cranberries (6 ounces): These give the scones a fresh, tangy flavor that contrasts beautifully with the sweetness of the glaze.
For the Egg Wash:
- Egg (1 large): Used to brush over the scones before baking, giving them a beautiful golden brown color.
- Water (1 teaspoon): Mixed with the egg to create a smooth wash.
For the Maple Glaze:
- Confectioners’ sugar (3/4 cup): Provides the sweetness and smooth texture of the glaze.
- Pure maple syrup (1 and 1/2 tablespoons): Adds a rich, natural sweetness and enhances the maple flavor of the scones.
- Milk (1 and 1/2 teaspoons): Thins the glaze to the perfect consistency, making it easy to drizzle over the scones.
Instructions
1. Preparing the Dough
Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper and set it aside. In a large bowl, combine the all-purpose flour, baking powder, brown sugar, cinnamon, salt, and nutmeg. Stir the dry ingredients together to ensure they are evenly distributed. The cinnamon and nutmeg will add a warm, fragrant aroma to the dough, which will fill your kitchen as soon as the scones start baking.
Next, cut the cold butter into small cubes. Using a pastry cutter (or your fingers, if you don’t have one), work the butter into the dry mixture until it resembles a coarse meal, with small pea-sized chunks of butter still visible. The cold butter is essential for achieving a flaky texture in the scones, as it creates pockets of steam that help the scones rise during baking.
In a separate glass measuring cup, whisk together the heavy cream, egg yolks, vanilla extract, and maple extract (if using). Pour this liquid mixture into the center of the flour mixture, and then add the chopped walnuts and halved cranberries. Use a spatula to stir everything together gently. The dough will likely look shaggy and a little dry, but that’s perfectly fine—just continue stirring until it is moistened and holds together.
2. Shaping the Dough
Once the dough has come together, turn it out onto a clean, lightly floured work surface. Gently knead the dough a few times to ensure it holds together. If the dough is too sticky, dust it with a little more flour. Shape the dough into an 8-inch disc, ensuring it’s evenly thick all around. This will ensure the scones bake evenly.
Using a sharp knife, cut the disc into 8 equal wedges. Carefully transfer each wedge to the prepared baking sheet, spacing them about 2 inches apart. This spacing allows the scones to expand as they bake without touching one another.
3. Chilling the Dough
Now that the scones are shaped, it’s time to refrigerate them. Chilling the dough helps maintain the cold butter’s structure and ensures that the scones will bake up flaky and tender. Place the baking sheet with the scones in the refrigerator for 15 to 30 minutes, allowing the dough to chill and firm up before baking.
4. Baking the Scones
After the dough has chilled, it’s time to prepare the egg wash. In a small bowl, whisk together the egg and water until smooth. Brush this egg wash over the tops of each scone to give them a beautiful golden color when baked. If desired, sprinkle the tops of the scones with sparkling sugar for an extra touch of sweetness and texture.
Bake the scones in the preheated oven for 20 to 22 minutes, or until they are golden brown. As they bake, the buttery aroma will fill your kitchen, making it hard to resist checking on them. When done, remove the scones from the oven and let them cool on the baking sheet for about 10 minutes. This brief resting time allows the scones to set and makes them easier to handle.
5. Glazing the Scones
While the scones are cooling, prepare the maple glaze. In a small bowl, combine the sifted confectioners’ sugar, maple syrup, and milk. Whisk until the glaze is smooth and thick but pourable. If the glaze seems too thin, you can add a little more powdered sugar to thicken it up.
Once the scones have cooled slightly, drizzle the maple glaze over the top of each one. The glaze will add a sweet, glossy finish to the scones, making them even more irresistible.
Notes
- Substitute for Walnuts: If you’re not a fan of walnuts, you can substitute them with other nuts like pecans or almonds. These will provide a different but equally delightful crunch.
- Dried Cranberries: If fresh cranberries are not in season, dried cranberries can be used as an alternative. Just be sure to chop them into smaller pieces so they mix well into the dough.
- Flavor Enhancements: For an extra flavor boost, you can add a teaspoon of orange zest to the dough. The citrusy notes will complement the cranberries and walnuts beautifully.
- Make Ahead: These scones can be made ahead of time. After shaping them, you can freeze the scones before baking. When you’re ready to bake, just place them directly into the oven from the freezer, adding a few extra minutes to the baking time.