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Plate of Freshly Baked Cranberry Scones

Cranberry and Black Walnut Scones

  • Total Time: 45 minutes
  • Yield: 12 1x


  • 2 cups organic bread flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon aluminum-free baking powder
  • 1/3 cup turbinado sugar (minimally processed cane sugar)
  • 2 tablespoons butter
  • 1/3 cup dried cranberries
  • 1 tablespoon vanilla extract
  • 1 cup of whole organic buttermilk from grass-fed cows
  • 1/3 cup chopped black walnuts
  • 1 1/2 teaspoons sugar
  • Parchment paper


  1. Pre-heat oven to 400°F
  2. Cover baking sheets with parchment paper
  3. Combine flour, baking powder, baking soda, and sugar in a medium bowl; cut in butter with a pastry blender until the mixture resembles a coarse meal.
  4. Stir in cranberries.
  5. Add buttermilk and vanilla, stirring with a fork until dry ingredients are moistened.
  6. Spoon 2 heaping tablespoonfuls of dough, 2 inches apart, onto the baking sheets.  Sprinkle with walnuts and 1 ½ teaspoons sugar.
  7. Bake at 400F for 15 to 17 minutes or until golden.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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