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Cranberry-walnut Scones

  • Prep Time: 30 Minutes (Total Time 48 Minutes)
  • Serving Size: 24
  • 1 cup Boiling Water
  • 1 cup Dried Cranberries
  • 4 cups Flour
  • 1/2 cup Sugar
  • 3 tablespoons CALUMET Baking Powder
  • 3/4 cup Cold Butter Or Margarine
  • 1 cup PLANTERS Walnut Pieces, Toasted, Chopped
  • 1 cup Plain Nonfat Yogurt
  • 1 cup Whipping Cream
  • 1 Egg, Lightly Beaten
  • PREHEAT oven to 350°F. Add water to cranberries; stir. Let stand 10 min. to plump cranberries. Meanwhile, mix flour, sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add walnuts and drained cranberries; mix well. Add yogurt and cream; stir just until dry ingredients are moistened. DIVIDE dough into 3 pieces. Pat each piece into 6-inch round on floured surface; cut each into 8 wedges. Place wedges, 2 inches apart, on ungreased baking sheets; brush with egg.

    Bake 15 to 18 min. or until lightly browned. Serve warm.


    Size It Up

    You'll know it's a special occasion when you get to enjoy a serving of these flavorful scones.

    Great Substitute

    Substitute raisins, dried cherries or cut-up dried apricots for the dried cranberries.