Best 2 Dried Cranberry Walnut And Lemon Scones Recipes

Dried cranberries, walnuts, and lemon are a classic combination of flavors that can be found in many baked goods, including scones. Scones are a type of quick bread that is made with flour, butter, milk, and baking powder. They are typically light and fluffy, with a slightly crumbly texture. The addition of dried cranberries, walnuts, and lemon zest adds a tart-sweet flavor and a bit of crunch to the scones. This makes them a perfect snack or breakfast treat.

Here are our top 2 tried and tested recipes!

DRIED CRANBERRY, WALNUT, AND LEMON SCONES

Dried Cranberry, Walnut, and Lemon Scones image

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.

Provided by kitty.rock

Categories Dessert

Time 38m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons sugar
1 cup sugar
2 tablespoons fresh lemon juice, divided
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon finely grated lemon peel
1 teaspoon salt
3/4 cup chilled unsalted butter, diced
1 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts
1/2 cup chilled half-and-half, divided (or more if needed)

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.

Nutrition Facts : Calories 365.3, Fat 16.3, SaturatedFat 8.4, Cholesterol 34.2, Sodium 291.3, Carbohydrate 52.5, Fiber 1.8, Sugar 25.6, Protein 4.4

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

Dried Cranberry, Walnut, and Lemon Scones Recipe - (4.8/5) image

Provided by kmad

Number Of Ingredients 11

Ingredients

2 tablespoons plus 1 cup sugar
2 tablespoons fresh lemon juice, divided
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon finely grated lemon peel
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
1 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts
1/2 cup (or more) chilled half and half, divided
print a shopping list for this recipe

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.

Tips:

Use fresh cranberries for the best flavor, but frozen cranberries can also be used if they are thawed and drained well.
If you don't have a lemon on hand, you can use orange zest instead.
Be sure to chop the walnuts finely so that they distribute evenly throughout the scones.
If the dough is too sticky to handle, add a little more flour, 1 tablespoon at a time, until it comes together.
Don't overmix the dough, as this will make the scones tough.
For a sweeter scone, add 1/2 cup of sugar to the dough.
For a more savory scone, omit the sugar and add 1/2 teaspoon of salt to the dough.
Brush the tops of the scones with milk before baking to give them a golden brown crust.
Serve the scones warm with butter, jam, or honey.

Conclusion:

These dried cranberry, walnut, and lemon scones are a delicious and easy-to-make breakfast or snack. They are perfect for a special occasion or a simple weekend brunch. With their moist and tender crumb, sweet and tart flavor, and crunchy walnuts, these scones are sure to be a hit with everyone who tries them. So next time you are looking for a new scone recipe, give these dried cranberry, walnut, and lemon scones a try. You won't be disappointed!