Some of my best recipes come about when I am trying to use up tidbits in my pantry and these Cranberry, Apple and Walnut Scones are no exception. I had a small amount of cranberries in my pantry that I needed to use up. I also had some apples and oranges that were not getting eaten up quickly enough. These items were the inspiration for my scones. My cousin/sister Donna loves scones so I had already told her I was thinking about making them the other day. She has been waiting patiently so I made them yesterday for Sunday morning breakfast. They turned out great. The dough was light and flakey with just enough sweetness from the apples, tartness from the cranberries and crunchiness from the walnuts. Top all that with the orange glaze and orange glaze infused whipped cream and it was heavenly. Only problem was I should have made two batches. We will save that till next Sunday! Enjoy and Afiyet olsun!
- For the Scones;
- 2 Cups All Purpose Flour
- ½ Cup Sugar, plus 1 Tablespoon for sprinkling on scones before baking
- ½ Cup Butter (1 Stick Chopped into tiny pieces)
- 1 Tablespoon Baking Powder
- ½ Teaspoon Salt
- ½ Cup Heavy Whipping Cream
- ½ Cup Dried Cranberries
- ½ Cup Walnuts, Chopped
- 1 Small Apple
- For the Orange Glaze:
- Zest from 1 Orange
- Juice from 1 Orange (about ⅓ Cup)
- 1 Cup Powdered Sugar
- For the Orange Glaze Whipped Topping:
- Half of the Orange Glaze Mixture
- ½ Cup Heavy Whipping Cream
- Mix the flour, sugar, baking powder and salt in a large mixing bowl.
- Cut the butter into tiny cubes and place in the mixing bowl with the flour mixture.
- Add in the cranberries, walnuts and chopped apple.
- Pour in the whipping cream.
- Mix with your hands until well blended but do not overwork the dough.
- Notes: Use super cold butter and whipping cream and wear gloves to mix the dough.
- Place plastic wrap on your work surface and shape the dough into about a 9 inch circle, wrap with the plastic wrap and place in fridge for at least 20 minutes.
- My bowl just happened to be the right size so I just pressed the dough into the bottom of my bowl and then inverted it onto a plate lined with plastic wrap, wrapped it and popped it into the fridge.
- While the dough is chilling, make the glaze and the whipped topping.
- Mix the powdered sugar, orange zest and orange juice in a plastic baggie, mix well and set aside.
- Whip the heavy whipping cream until thick and then add in half of the orange glaze mixture and mix only until blended. Place the whipped cream in the fridge till serving time.
- Pre-heat oven to 400 degrees about 10 minutes before you remove the dough from the fridge.
- Take the dough out of the fridge and place on your work surface.
- Cut into 8 even sized pieces.
- Place on a parchment lined baking sheet and sprinkle with sugar.
- Bake for 15 - 20 minutes until slightly golden.
- While still warm, cut the corner off the baggie corner and drizzle the remaining orange glaze mixture over the scones.
- Top with Orange Glaze infused Whipping Cream. Enjoy and Afiyet Olsun!
