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Cranberry Orange Walnut Scones

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Cranberry Orange Walnut Scones

Prep Time:
Total Time:
Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 tsp fine salt
  • 6 tablespoons (3/4 stick) unsalted butter cut into pieces
  • 3.4 cup cold heavy cream plus 1 tablespoon
  • 1 large egg
  • 1/2 cup dried cranberries
  • 2 tablespoons orange zest
  • 1/3 cup chopped walnuts
  • Sanding sugar
Instructions

1. Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl,
whisk together flour, granulated sugar, baking powder, and salt.

2. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse
meal, with a few pea-size pieces of butter remaining. Stir in cranberries, zest and
walnuts. With a fork, stir in cream mixture until just combined. (The dough should be
crumbly; do not overwork.)

3. Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6
wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon
cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes,
rotating sheet halfway through.


Cranberry Orange Walnut Scones 2 cups all purpose flour2 teaspoons baking powder1/2 tsp fine salt6 tablespoons (3/4 stick) unsalted butter cut into pieces3.4 cup cold heavy cream plus 1 tablespoon1 large egg1/2 cup dried cranberries2 tablespoons orange zest1/3 cup chopped walnutsSanding sugar 1. Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. 2. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in cranberries, zest and walnuts. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.) 3. Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.