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Cranberry-Walnut Scones

It took a while, but I've finally found a recipe which makes light, soft and delicious scones. These are not too sweet and perfect for either breakfast or afternoon tea.

I really like scones and when we were in Nottingham in September, one of the things I knew I wanted to do was to have cream tea (tea and scones with clotted cream and jam). But making them myself has never worked out. They always turned out tasting dull and/or being as heavy as a hockey puck. But finally, I found a recipe which looked interesting and after tweaking it a bit I pulled these delicious scones out of the oven.

These scones are so easy to put together, they can easily be made for breakfast. The cranberries and walnuts make them perfect for the holiday season. I can easily see other nuts in the mixture or fruit being switched to apricots or blueberries for a more summery version.

What I especially like about this version is the addition of the clementine zest to the dough. While cranberry and orange are a classic, the clementine is a new take. To me, the clementine zest has a more intensive flavor than orange, so a little goes a long way.

I hope you enjoy these as much as I do and please let me know if you try them!

Cranberry-Walnut Scones

  • 280 g flour (I used "Bauernmehl", a mixture of wheat and rye)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 55 g cold butter
  • 300 g plain Greek yogurt
  • 50 g sugar
  • 1/2 tsp vanilla extract
  • 60 g dried cranberries (I used lightly sweetend)
  • 50 g walnuts, coarsely chopped
  • zest of one clementine

 

Preheat oven to 220°C. Using a food processor, quickly pulse the flour, baking powder, baking soda and butter until the butter is pea-sized. Put the flour mixture into a large bowl. Add the remaining ingredients and quickly stir together until just combined. Don't over mix!

Flour a work surface and scoop the dough out of the bowl onto the surface. Lightly knead the dough and form into a disk. Either cut the dough into 6-8 wedges or using a cookie cutter, cut out rounds. Place the scones on a baking sheet covered with parchment paper and bake in the oven for 10-15, until light brown. Lightly cool on a baking rack before serving.

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