Cherry Walnut Scones

I made these Cherry Walnut Scones last night. They were so yummy warm from the oven. Eat them plain or with butter. We indulged again at breakfast today.

These scones have a fine, tender crumb because of the cake flour and lack of kneading. The dusting of cinnamon sugar complements the tartness of the cherries. The walnuts add a little crunch.

Cherry Walnut Scones

1/4 cup plus 3 Tbs. granulated sugar
1/4 tsp. Watkins Ground Cinnamon
4-1/2 oz. (1 cup) unbleached all-purpose flour
4 oz. (1 cup) cake flour
2 tsp. Watkins Baking Powder
1 tsp. finely grated orange  zest
1/2 tsp. baking soda
1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
4-1/2 oz. (3/4 cup) dried tart cherries
2 oz. (1/2 cup) walnuts, coarsely chopped
2/3 cup buttermilk

Line a baking sheet with parchment paper. Place rack in the middle of the oven and heat the oven to 375 degrees F. In a small bowl, mix 3  tablespoons of the sugar with the cinnamon to make the cinnamon sugar.

In a large bowl, whisk the two flours, the remaining 1/4 cup sugar, the baking powder, orange zest, and baking soda until well blended. Cut the butter cubes into the flour mixture with a pastry blender until the mixture looks like cornmeal with a few butter lumps no larger than peas. Stir in the cherries and walnuts. Add the buttermilk and stir just until no dry flour is visible; the dough will be wet and sticky.

Turn the dough out on to a lightly floured board and pat into a 1-inch-thick round. Cut into eight wedges. With a spatula, transfer the wedges to the baking sheet, spacing them about 2  inches apart. Sprinkle the cinnamon sugar over the scones. Bake until the tops of the scones are firm to the touch and the edges and bottoms are lightly golden brown, 18 to 20 minutes. Let cool on a rack. Serve warm or at room temperature.

Yields 8 large scones.


  • If you are making scones and find that you don’t have buttermilk, substitute milk mixed with lemon juice or vinegar. Place one tablespoon lemon juice or vinegar in a measuring cup. Add milk to make 2/3 cup. Stir and let set for a few minutes while mixing other ingredients.
  • This recipe makes 8 large scones. If you’d like to make smaller, snack size scones divide dough into two equal rounds. Cut each into eight wedges. Adjust baking time to 10-15 minutes.  Bake until the tops of the scones are firm to the touch and the edges and bottoms are lightly golden brown.

While you are there request a Watkins Catalog.

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