Dried Cranberry, Walnut, and Lemon Scones

"Original recipe from Bon Appétit, November 2005 by Jennifer Wickes, Pine Beach, NJ. Jennifer Wickes of Pine Beach, New Jersey, writes: "I grew up in Bermuda learning to make English sweets like these scones. You can adapt the recipe to any season by adding a different mix of berries and nuts. This combination is perfect for fall." Posted for ZWT6."
 
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photo by Boo Chef in West Te photo by Boo Chef in West Te
photo by Boo Chef in West Te
Ready In:
38mins
Ingredients:
11
Yields:
12 scones
Serves:
12
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ingredients

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directions

  • Position rack in top third of oven; preheat to 375°F Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
  • Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms or use pastry cutter to cut in butter.
  • Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice.
  • Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry.
  • Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round.
  • Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
  • Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.

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Reviews

  1. Great recipe! Easy to follow, easy to make. Very good flavor and texture. I agree that they need to be bake slightly longer (375 degrees in convection oven for an additional 5 minutes). I made 16 scones from this recipe.
     
  2. These were soooo good! I have to give some to DS girlfriend or I will eat them all! Lol. Made as directed. The only thing different was that I had to bake longer.Like 8-10 mins.Made for Queens of Quisine for ZWT 6
     
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