Walnut & Tart Cherry Scones
- Yield: 16 servings
- Prep: 20 mins
- Cook: 15 mins
Ingredients
- For the Scones:
- 1cup chopped California walnuts
- 1/2cup old-fashioned oatmeal
- 1cup all-purpose flour
- 1cup whole-wheat flour
- 1/3cup packed brown sugar
- 2teaspoons orange zest
- 1-1/2teaspoon baking powder
- 1/2teaspoon baking soda
- 1/4teaspoon salt
- 6tablespoons chilled butter, cut into small cubes
- 3/4cup tart dried cherries, cranberries or blueberries
- 2/3cup buttermilk
- 1-- egg
- For the Glaze:
- 1cup powdered sugar
- 1-2tablespoons orange juice
- 3tablespoons finely chopped California walnuts
Instructions
-
Preheat oven to 350F. Spread walnuts and oats on a baking sheet. Bake 8-10 minutes or until golden brown and fragrant.
-
Increase oven temperature to 400F. In a large bowl, combine flours, sugar, zest, baking powder, baking soda and salt. Add butter and rub with fingers or use a pastry blender until mixture resembles coarse meal. Stir in walnuts, oats and cherries.
-
Lightly beat buttermilk and egg together. Stir into flour mixture just until evenly combined.
-
Scoop dough in 16 equal portions onto two lightly sprayed or parchment lined baking sheets. (NOTE: You can also create triangular scones by forming the dough into a 6-inch by 12-inch rectangle. Cut the rectangle in half lengthwise, and in quarters across. Cut each square in half diagonally to create 16 triangles.) Bake for 15-18 minutes until golden brown. Remove to wire rack. Cool.
-
Combine powdered sugar and orange juice to make a thick glaze. Drizzle over scones. Sprinkle tops with finely chopped walnuts, pressing nuts lightly into glaze.
Nutritional Info *per serving
- Calories 230
- Glycemic Load 0
- Fat 11g
- Saturated Fat 3.5g
- Polyunsaturated Fat 3.5g
- Monounsaturated Fat 2.5g
- Cholesterol 25mg
- Sodium 180mg
- Potassium 125mg
- Carbohydrate 31g
- Fiber 2g
- Sugars 16g
- Protein 5g
- Trans Fat 0g
- Vitamin A 4%
- Vitamin C 2%
- Calcium 6%
- Iron 6%