These delightful scones combine the tangy flavor of cranberries with the nutty crunch of walnuts, perfect for a morning treat.
Preheat your oven to 400°F.
Preheating ensures even baking from the start.
In a small bowl, soak the cranberries in the orange juice to plump them up.
Soaking dried fruits enhances their texture and flavor.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Sifting the dry ingredients can help avoid lumps.
Cut the butter into small pieces and incorporate it into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs.
Cold butter helps create a flaky texture in the scones.
Add the soaked cranberries and orange zest to the mixture.
Ensure the cranberries are evenly distributed for consistent flavor.
Stir the buttermilk into the mixture until just combined. Avoid overmixing.
Overmixing can make the scones dense.
Turn the dough onto a floured surface and shape it into a round about 1 inch thick.
Use a light touch to avoid compressing the dough.
Cut the round into 8 wedges and place them on a baking sheet.
Spacing the scones ensures even baking.
Whisk the milk and brush it over the scones. Sprinkle with chopped walnuts.
Brushing with milk gives the scones a golden finish.
Bake in the preheated oven for about 20 minutes or until golden brown.
Check the scones a few minutes before the timer to avoid overbaking.
Let the scones cool slightly before serving. Enjoy them warm or at room temperature.
Serve with butter or jam for added flavor.
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