Walnut & Tart Cherry Scones

California Walnut Board
  • Yield: 16 servings
  • Prep: 20 mins
  • Cook: 15 mins


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


  1. Preheat oven to 350F. Spread walnuts and oats on a baking sheet. Bake 8-10 minutes or until golden brown and fragrant. 

  2. 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. 

  3. Lightly beat buttermilk and egg together. Stir into flour mixture just until evenly combined. 

  4. 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. 

  5. 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%