Cranberry-Orange Scones with Walnuts
Description
This recipe for cranberry-orange scones with walnuts can be made ahead but they should be warmed in the oven to maintain their shortbread-like texture.
Ingredients
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2 cups all-purpose flour
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1/4 cup white sugar
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1 tablespoon baking powder
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1 teaspoon salt
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1/2 teaspoon grated orange zest
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5 1/2 tablespoons cold unsalted butter, cut into chunks
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1/2 cup sweetened dried cranberries
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1/3 cup chopped walnuts
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1/2 cup heavy cream
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1 large egg, beaten
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2 tablespoons heavy cream
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1/2 cup confectioners' sugar
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2 teaspoons orange juice
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3 drops orange extract
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
2
Whisk flour, white sugar, baking powder, and salt together in a medium bowl; stir in orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is pea-sized. Stir in cranberries and walnuts.
3
Beat ½ cup cream and egg together in a small bowl until well mixed; add to flour mixture. Stir with a spoon, or by hand, until just combined and dough comes together.
4
Divide dough in half; form into two ¾-inch thick circles. Cut each circle in half; cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet; brush with remaining 2 tablespoons heavy cream.
5
Bake in the preheated oven until edges begin to brown slightly, 13 to 15 minutes.
6
Meanwhile, whisk confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones; serve warm.