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Cranberry Walnut Scones - Recipe

These scones, studded with dried cranberries and walnuts and spiced with pumpkin pie spice, would be delicious served at a holiday brunch or afternoon tea or in a holiday bread basket.
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1. Preheat oven to 375°F. Mix flour, 2/3 cup sugar, baking powder, pumpkin pie spice, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

2. Beat eggs, sour cream and vanilla in medium bowl with wire whisk until well blended. Add to flour mixture; stir until a soft dough forms. Stir in dried cranberries and walnuts.

3. Place dough on lightly floured surface. Knead about 1 minute or until smooth. Place dough on greased baking sheet. Pat into a 10-inch circle. Score top of dough with sharp knife into 12 wedges. Sprinkle with 2 teaspoons sugar.

4. Bake 30 minutes or until golden brown. Cool slightly on wire rack. Cut into 12 wedges to serve.Drop Scones: Prepare dough as directed. Drop by 1/4 cupfuls 2 inches apart onto greased baking sheet. Bake 20 minutes or until golden brown.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12
-2 1/2 cups flour
-2/3 cup sugar
-2 1/2 teaspoons baking powder
-2 teaspoons McCormick® Pumpkin Pie Spice
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup (1 stick) cold butter, cut into chunks
-2 eggs
-3/4 cup sour cream
-2 teaspoons McCormick® Pure Vanilla Extract
-1/2 cup dried cranberries
-1/2 cup chopped walnuts
Nutrition (per serving)
Calories: 294 Calories
Fat: 14 Grams
Protein: 5 Grams
Cholesterol: 65 Milligrams
Carbohydrates: 37 Grams
Sodium: 289 Milligrams
Fiber: 1 Grams