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 not eaten straight away, freeze what’s left as soon as they’re cool enough. Add 1 tablespoon more sugar to these for a sweeter taste.


Ingredients


  • 1 cup whole wheat pastry flour (see Chef’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 walnuts, chopped
  • ¼ cup dried cranberries

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 F.
  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.

If whole wheat pastry flour is not available, 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 Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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