It’s Easter weekend and I have family coming into town, how about any of you?! Either way these scones are delicious – you can make the batch for yourself or share with relatives who may come knocking at your door for Easter brunch.
You can also add a bit of fresh lemon or orange zest to the recipe.
Cranberry Walnut Scones – about 16 large scones
4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons salt
3/4 pound (3 sticks) cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup dried cranberries, diced
1/2 cup walnuts, chopped
Extra heavy cream and turbinado sugar for garnishing
Preheat the oven to 400 degrees F. Prepare two baking sheets by lining them with Silpats.
In the bowl of an electric mixer fitted with a paddle attachment, combine flour, sugar, baking powder, and salt. Add in the cold pieces of butter at the lowest speed and mix until the butter is in pea-sized pieces. Whisk together the eggs and heavy cream and quickly add them to the flour mixture. Combine until just blended. Add the cranberries and walnuts to the dough, and mix quickly. The dough will be a bit sticky.
Turn the dough out onto a well-floured surface. Flour your hands and a rolling pin and roll the dough to about 3/4-inch thick. You might see lumps of butter in the dough, but don’t worry!
Cutting the scones can be done using cutters or by cutting them into squares and halving them diagonally to make triangles. Place on prepared baking sheets. Brush the tops with heavy cream and sprinkle with Turbinado. Bake for 20 or until the outsides are crisp and the insides are fully baked.
Enjoy immediately, or store in an air tight container. To reheat scones, place a baking sheet in the oven at 350 degrees F. Once oven temperature is reached place scones on sheet and cover with a damp towel, close oven door and turn the oven off. Let sit for about 5 minutes to warm up.
Happy Easter & Happy Cooking!