Cranberry, orange and walnut cream scones from Once Upon a Chef: Weekend/Weeknight: 70 Quick-Fix Weeknight Dinners + 30 Luscious Weekend Recipes (page 202) by Jennifer Segal

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on October 13, 2024

    We really enjoyed these! I swapped pecans for the walnuts and would do that again! I wish I had soaked the cranberries prior to mixing them into the dough...mine were a little dry and they didn't improve with baking.

  • Zosia on March 15, 2023

    Excellent flavour and texture. I used my usual method of shredding cold butter into the dry ingredients instead of rubbing it in with fingers.

  • anya_sf on March 01, 2023

    Prepped the night before and refrigerated overnight, the scones took 16 min to bake. They were flavorful, tender, and delicious.

  • Lepa on March 19, 2022

    This is a fantastic scone recipe. The technique was straightforward and the results were really delicious. I think the addition of cornstarch and baking powder really helped make a flaky scone with an incredible, light texture. I used cherries and walnuts because that's what I had. Really recommend this recipe!

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