Best 6 Cranberry Walnut Scones Recipes

CRANBERRY-WALNUT SCONES

Steps:

• Heat oven to 425°. Pour water over cranberries in 1-quart microwavable dish; cover with plastic wrap, folding back one side to vent. Microwave on High 1 minute. Uncover cranberries; cool.
• Mix Bisquick mix, sugar and cinnamon in large bowl. Cut in 3 tablespoons butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in butter-milk, vanilla, cranberries and walnuts just until moistened.
• Drop dough by 1/4 cupfuls onto ungreased cookie sheet. Sprinkle with additional sugar if desired. Bake 10 to 11 minutes or until golden brown. Brush 1 tablespoon melted butter over warm scones and sprinkle with sugar if desired.

DRIED CRANBERRY, WALNUT, AND LEMON SCONES

Steps:

• 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.

CRANBERRY WALNUT SCONES (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, nutmeg, baking powder, sugar, walnuts and then cranberries - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• CRANBERRY WALNUT SCONES GIFT TAG:
• Additional ingredients to be added by the recipient: 1/2 cup cold butter, 3/4 cup buttermilk, 1 egg, separated and 2 tsp sugar.
• CRANBERRY WALNUT SCONES INSTRUCTIONS:
• Preheat oven to 375.
• Place the contents of the jar in a large bowl and stir to combine.
• Using a pastry blender or fork, cut in the butter until mixture resembles coarse crumbs.
• Stir in buttermilk and egg yolk just to moisten.
• Turn the dough onto a greased cookie sheet and use the back of a wood spoon to pat into an 8-inch round.
• Score it into 8 wedges without cutting through.
• Beat the egg white slightly and brush over the dough.
• Sprinkle with the sugar and bake for 15-20 minutes or until golden brown.
• Cool for 5 minutes, cut into scones and serve warm; or cool completely and store in an airtight container for up to 1 week.

CRANBERRY-WALNUT GREEK YOGURT SCONES

Steps:

• Line cookie sheet with cooking parchment paper; set aside.
• In large bowl, mix flour, baking powder, salt and granulated sugar with whisk. Toss in butter, and pinch butter into flour using your fingertips or pastry blender until there are oatmeal-sized flakes of butter throughout. Add cranberries and walnuts, tossing to combine.
• In small bowl, beat yogurt, milk and 1 egg with whisk. Add to flour mixture; stir gently until just combined. Place dough on work surface sprinkled with flour; knead a few times to bring dough together. Gently pat dough out into a round; cut into 8 wedges using sharp knife. Transfer wedges to cookie sheet. Brush tops of wedges with egg wash; sprinkle generously with coarse sugar. Place in freezer for several hours--until frozen solid--before transferring to freezer bag and stashing back in freezer until ready to bake.
• To bake frozen scones, heat oven to 425°F. Line cookie sheet with cooking parchment paper, and place as many scones as you'd like to bake onto cookie sheet. Bake frozen scones 18 to 20 minutes or until brown. Cool slightly before serving.

DRIED CRANBERRY, WALNUT, AND LEMON SCONES RECIPE - (4.8/5)

Steps:

• PreparationPosition 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. 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.

CRANBERRY-WALNUT SCONES

Steps:

• 1.Preheat the oven to 425° and line a baking sheet with wax paper. In a medium bowl, mix the flour with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles fine crumbs. Stir in the cranberries and walnuts. 2.In a small bowl, mix the buttermilk with the vanilla. Add to the dry ingredients and stir with a fork just until the dough comes together. Turn the dough out onto a lightly floured surface and knead twice. Pat the dough into a round and cut into 8 wedges. With lightly floured hands, pat the wedges into 1/2-inch-thick rounds. Set the rounds on the prepared baking sheet and bake for 12 to 14 minutes, or until the scones are puffed and pale golden. Transfer to a rack and cool before serving.