Cranberry Walnut Scones Recipe

Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

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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Servings:

Ingredients

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

Directions

PREP

15 mins

COOK

30 mins

1. Preheat oven to 375Â°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.

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