The mix of cranberries, oranges, and walnuts is ideal for Christmas morning. To preserve the shortbread-like texture, these scones should be warmed in the oven after being prepared in advance. Serve with mulled cider or tea.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 small scones |
Ingredients
- 2 cups all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon grated orange zest
- 5 ½ tablespoons cold unsalted butter, cut into chunks
- ½ cup sweetened dried cranberries
- ⅓ cup chopped walnuts
- ½ cup heavy cream
- 1 large egg, beaten
- 2 tablespoons heavy cream
- ½ cup confectioners’ sugar
- 2 teaspoons orange juice
- 3 drops orange extract
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt together in a medium bowl. Stir in grated orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is the size of small peas. Mix in cranberries and walnuts.
- Mix 1/2 cup cream and egg in a small bowl until well combined. Add to the flour mixture and stir with a spoon or by hand until just combined and dough comes together. Divide dough in half and form into two 3/4-inch thick circles. Cut each circle in half, and cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet and brush with remaining 2 tablespoons heavy cream.
- Bake in the preheated oven until the edges begin to brown slightly, 13 to 15 minutes.
- Meanwhile, mix confectioners’ sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones and serve warm.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 326 mg |
| Sugars | 14 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Scone perfection!
This recipe was almost perfect! I doubled up on both the cranberries and the pecans (I used pecans fresh from the orchard!) I also just picked the oranges yesterday from my neighbors’ tree! I also added about 1 heaping T. of orange zest in the orange glaze.
I liked it. Easy to make. My wife said Make again it`s a keeper.
Excellent recipe!! I did not add walnuts though. Husband loved them!
Just what I was looking for! I used evaporated milk and real chopped cranberries. I didn’t have oranges, so I just used lemon zest. Haven’t tried them yet.
I loved this recipe! The cranberries and orange are a marriage made in heaven. The scones taste almost as delectable as shortbread and the icing is perfection! Getting ready to make it for the second time. Thank you for sharing the recipe.
Even though I went light on the flour, I couldn’t get it all mixed in. Ok, but more orange is needed in the body of the scone.
Great recipe, I made it with frozen cranberries made into a sauce –
This is my husband’s favorite (-)the nuts. And of course there is cream cheese frosting with added Orange zest.
These are the most amazing scones. I’m American but feel British now. I added extra zest and used Cointreau instead of orange extract because that’s what I had. So amazing, thank you!
Very good scones! Slightly salty but excellent nonetheless
Easy to make, wife loved them!
Very flavorful but not too sweet. Perfect with coffee!
Excellent recipe ~ the scones were perfect and exactly what I was looking for. I had a recipe years ago but couldn’t find it and this was as close as you can get. I’m so glad I made these!
Love this recipe! I doubled the orange rind.
I have a similar recipe but no egg in it. I love the cranberry orange walnut scones!
I just came across this recipe. I can’t wait to make these although I will need to wait until next year. I have two under two and it’s just not happening this year!