Bake scones worth sharing with these Cranberry-Walnut Scones recipe. You'll love the great balance of sweetness, butteryness and creaminess of these Cranberry-Walnut Scones for any brunch.
What You Need
Original recipe yields 24 servings
1 cup boiling water
1 cup dried cranberries
4 cups flour
1/2 cup sugar
3 Tbsp. CALUMET Baking Powder
3/4 cup cold butter or margarine
1 cup chopped PLANTERS Walnuts, toasted
1 cup plain nonfat yogurt
1 cup whipping cream
1 egg, beaten
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Let's Make It
Heat oven to 350°F.
Add water to cranberries; stir. Let stand 10 min. Meanwhile, mix flour, sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Drain cranberries; discard liquid. Add to flour mixture with nuts; mix well. Add yogurt and cream; stir just until dry ingredients are moistened.
Divide dough into 3 pieces. Pat each piece into 6-inch round on floured surface; cut into 8 wedges. Place, 2 inches apart, on baking sheet; brush with egg.
Bake 15 to 18 min. or until lightly browned. Serve warm.
You'll know it's a special occasion when you get to enjoy a serving of these flavorful scones.
Substitute raisins, dried cherries or cut-up dried apricots for the dried cranberries.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.