Cranberry Walnut Scones - Cook For Your Life- anti-cancer recipes

Cranberry Walnut Scones

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 9 ingredients
These Cranberry Walnut Scones won’t keep, so if you can’t eat them straight away, freeze what’s left as soon as they’re cool enough. You can add 1 tablespoon more sugar to these if you...

Ingredients


  • 1 cup whole wheat pastry flour (see Ann’s Tip)
  • 1 cup unbleached all-purpose white flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon brown sugar
  • 2 tablespoons butter
  • ⅔cup low-fat milk
  • ¼ cup dried cranberries
  • ¼ cup chopped walnuts

Nutrition Facts

Calories

181 cals

Fat

6 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

1 g

Carbohydrates

29 g

Sugar

5 g

Fiber

3 g

Protein

4 g

Sodium

149 mg

Directions

  1. Preheat oven to 400 degrees.
  2. Sift the flours, salt, and baking powder together in a large bowl, then stir in the sugar. Rub in the butter with the tips of your fingers or in a food processor.
  3. Make a well in the dry ingredients and add the milk. Mix together with a spatula or a fork until a soft dough is formed. If the dough seems dry, add more milk a tablespoon at a time. Fold the chopped nuts and cranberries into the dough.
  4. Knead lightly to form a ball. Roll out the dough on a floured surface into a thick disc about 1¼ inches high. Place disk on a lightly floured cookie sheet. Cut into 8 wedges and separate to give the scones room to swell and rise.
  5. Bake for 10-15 minutes near the top of the oven. Cool slightly on a wire rack and eat warm with butter or homemade compote

Chef Tips

Eat all sweet, sugary treats in moderation. A little bit of what you fancy does you good, but don’t overdo it!

If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier baked good.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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