Cranberry Walnut Scones
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Cooking difficulty: Easy
Ingredients
- 2 cups flour
- 1/3 cup corn flour (omit and substitute more regular flour for non-crumbly scones)
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar
- 1 stick unsalted butter, softened
- 1/4th tsp Orange Extract
- 1/8th tsp Almond extract
- 3/4 cup Half&Half
- 1 egg
- 1 cup dried cranberries
- 1/2c chopped walnuts
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- In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well.Cut in butter, until it forms small balls.
- In a separate bowl, beat egg, then add wet ingredients( setting aside 1 tbsp to glaze top before baking), then pour into dry ingredients, folding mixture gently until a slightly dry dough is formed. If too wet, just add a little handful of flour.
Proper dough texture and shape
Turn dough out onto a floured large cutting board, make a little depression in center, and add fruit and nuts to depression. With lightly floured hands, fold dough in on itself gently until cranberries and nuts are thoroughly incorporated, lightly dusting with flour if it starts to stick. Then form dough into a flat circle about 1 inch thick (as depicted above), and flip onto a cookie sheet lined with parchment paper (or one that is oiled and lightly floured if you ran out, as I did...)
4. Groove deeply, nearly all the way through, with pizza cutter or knife, into 8 wedges. (as depicted below)
Partially cut before baking
6. Brush top with remaining egg/cream mixture. Bake at 375 degrees for 20 minutes, or until golden brown across surface.
Finished scones
5. Allow to cool a little. Drizzle with icing if desired. If grooves were properly deep, wedges should pull apart easily. If not, then finish cutting through.
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SERVING SUGGESTIONS
Top with icing, or serve with cottage cheese, clotted cream, or jam on the side
Serving Suggestion
