Cranberry Orange Scones with Walnuts

Ingredients

• all-purpose flour (2 cups)
• white sugar (0.25 cup)
• baking powder (1 tablespoon)
• salt (1 teaspoon)
• grated orange zest (0.5 teaspoon)
• cold unsalted butter (5.5 tablespoons)
• sweetened dried cranberries (0.5 cup)
• chopped walnuts (0.3333 cup)
• heavy cream (0.5 cup)
• large egg (1 )
• heavy cream (2 tablespoons)
• confectioners' sugar (0.5 cup)
• orange juice (2 teaspoons)
• orange extract (3 drops)

Instructions

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 1/2 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 3/4-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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 247
• fat: 13 g
• sats: 7 g
• carbs: 31 g
• fibre: 1 g
• protein: 4 g
• salt: 0.326 g