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Orange Cranberry Chocolate Chip Toasted Walnut Scones

From

Yield:

24

Ingredients

  • 1 Egg
  • 1 1/2 cups Buttermilk
  • 2 tsp. Vanilla Extract
  • 1 tsp. Zest of 1/2 an orange
  • 4 cups Flour
  • 4 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1/2 cup Sugar
  • 1 1/4 cups Chilled Butter (2 1/2 sticks)
  • 1 cup Dried Cranberries
  • 1 cup Toasted Walnuts or Almonds
  • 1/2 cup Chocolate Chips

Directions

Yield: approx. 24

 

Beat together (wets) and set aside: 
1 egg 
1 1/2 cups buttermilk 
2 tsp vanilla extract zest of 1/2 an orange (about 1 tsp)

 

Combine (drys): 
4 cups flour 
4 tsp baking powder 
1 tsp baking soda 
1 tsp salt 
1/2 cup sugar

 

Cut into drys (as for pie crust): (I use a food processor for this part) 
1 1/4 cups chilled butter (2 1/2 sticks)

 

Add to drys: 
1 cup dried cranberries 
1 cup toasted walnuts or almonds 
1/2 cup chocolate chips

 

Pour wets into drys and mix together (with a tossing motion) until a loose, soft dough forms. Scoop out onto greased baking sheet with an ice cream scoop about 1½ inches apart. Brush with cream and sprinkle with raw sugar.

 

Bake at 425 F 12-15 minutes.

 

Prep ahead: Scoop the scones out onto an ungreased baking sheet that will fit in your freezer. After frozen solid, store in a hard plastic container up to one month in the freezer. When you're ready to bake, just place them on a baking sheet 1½ inches apart, brush with cream and sprinkle with raw sugar. Bake at 400°F 15-18 minutes.