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Cranberry-Orange Scones with Walnuts

Rated as 5 out of 5 Stars
27

"The cranberry, orange, and walnut combination is perfect for Christmas morning. These scones can be made ahead but should be warmed in the oven to maintain the shortbread-like texture. Serve with tea or mulled cider."
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Ingredients

40 m servings 247
Original recipe yields 12 servings (12 small scones)

Directions

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  1. Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the edges begin to brown slightly, 13 to 15 minutes.
  5. 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


Per Serving: 247 calories; 12.6 30.6 3.5 46 326 Full nutrition

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Reviews

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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!