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 like them sweeter.
For a richer scone, break 1 egg into a measuring jug, and add milk to bring it up to ⅓ cup. Beat together. Add at step 2 instead of plain milk.
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
- 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
Ann's Tips and Tricks
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.