Lemon-Cranberry-Walnut Scones

Lemon-Cranberry-Walnut Scones


November 1, 2009


2 cups all-purpose flour (or half all-purpose, half whole wheat)

1/4 cup sugar

2 tsp. baking powder

1/4 tsp. salt

1/3 cup butter, chilled

grated zest of a lemon

1 large egg

1 tsp. vanilla

1/2 cup cold milk

a handful each of dried cranberries and chopped walnuts


1Preheat the oven to 375F. In a large bowl (or in the bowl of a food processor), sift together the flour, sugar, baking powder, and salt. Add the butter and zest and pulse in the food processor or mix with a pastry blender, fork or your fingers until well blended with pieces no bigger than the size of a pea.

2In a measuring cup, whisk together the milk, egg, and vanilla. Add to the flour/butter mixture and stir with a spatula until almost combined; add the cranberries and walnuts and stir just until you have a soft dough.

3Pat out into a circle that is about 1" thick on your baking sheet; if you like, brush the top with milk and/or sprinkle with coarse sugar. Cut with a biscuit cutter or cut into wedges with a knife and pull each one apart slightly to allow them room to bake.

4 Bake for about 15 minutes, or until pale golden.


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