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Berry Nut Scones


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Ingredients

Scones

1.180 L (4 ¾ cups) all-purpose flour

15 ml (1 tbsp) baking powder

5 ml (1 tsp) baking soda

5 ml (1 tsp) salt

5 ml (1 tsp) fine orange zest

125 ml (½ cup) sugar

180 ml (¾ cup) Patience Fruit & Co Whole & Soft Dried Fruit Mix

125 ml (½ cup) walnuts

250 ml (1 cup) chilled unsalted butter, very fine diced or grated

375 ml (1 ½ cups) buttermilk, or milk mixed with 20 ml (4 tsp) lemon juice

5 ml (1 tsp) vanilla extract

 

Toppings

30 ml (2 tbsp) unsalted butter, melted

Cane sugar

Preparation time 15 min + 1 hour resting
Cooking time 20 to 25 min Portions 12 scones

This recipe is perfect for leisurely days, since scones are best enjoyed after they’ve rested and not piping hot from the oven.

Ingredients

Scones

1.180 L (4 ¾ cups) all-purpose flour

15 ml (1 tbsp) baking powder

5 ml (1 tsp) baking soda

5 ml (1 tsp) salt

5 ml (1 tsp) fine orange zest

125 ml (½ cup) sugar

180 ml (¾ cup) Patience Fruit & Co Whole & Soft Dried Fruit Mix

125 ml (½ cup) walnuts

250 ml (1 cup) chilled unsalted butter, very fine diced or grated

375 ml (1 ½ cups) buttermilk, or milk mixed with 20 ml (4 tsp) lemon juice

5 ml (1 tsp) vanilla extract

 

Toppings

30 ml (2 tbsp) unsalted butter, melted

Cane sugar

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Steps

  1. In a large bowl, sift together flour, baking powder, baking soda and salt. Mix in orange zest and sugar, then add to flour mixture along with cranberries and nuts.

  2. Add in grated chilled butter, then incorporate with your hands until mixture is crumbly.

  3. Add vanilla and buttermilk. Mix with your hands and shape into a log, around 7 to 10 cm (3 to 4 in) wide. Wrap in plastic wrap and chill in refrigerator at least 1 hour.

  4. Preheat oven to 220ºC (425ºF).

  5. Cut log on an angle, alternating left to right to form 12 triangles.

  6. Place on a cooking sheet lined with parchment paper. Brush top with melted butter and sprinkle with sugar.

  7. Bake on middle rack of oven 20 to 25 minutes.

  8. Spread with butter or jam and enjoy.

Recommendations

You can make the dough in advance and even freeze the log if you’re not ready to bake the scones right away. Before baking, just thaw and cut into scone shapes.

Thanks to our collaborator

Butterflyfood

Ashley Colbourne is a self-taught food photographer and cook based out of Toronto. She writes about her passion for anything delicious on her blog, Butterflyfood.

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