Walnut & Tart Cherry Scones
- Yield 16 servings
- Prep 20 mins
- Cook 15 mins
- For the Scones:
- 1 cup chopped California walnuts
- 1/2 cup old-fashioned oatmeal
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/3 cup packed brown sugar
- 2 teaspoons orange zest
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons chilled butter, cut into small cubes
- 3/4 cup tart dried cherries, cranberries or blueberries
- 2/3 cup buttermilk
- 1 -- egg
- For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoon orange juice
- 3 tablespoons finely chopped California walnuts
Preheat oven to 350F. Spread walnuts and oats on a baking sheet. Bake 8-10 minutes or until golden brown and fragrant.
Increase oven temperature to 400F. In a large bowl, combine flours, sugar, zest, baking powder, baking soda and salt. Add butter and rub with fingers or use a pastry blender until mixture resembles coarse meal. Stir in walnuts, oats and cherries.
Lightly beat buttermilk and egg together. Stir into flour mixture just until evenly combined.
Scoop dough in 16 equal portions onto two lightly sprayed or parchment lined baking sheets. (NOTE: You can also create triangular scones by forming the dough into a 6-inch by 12-inch rectangle. Cut the rectangle in half lengthwise, and in quarters across. Cut each square in half diagonally to create 16 triangles.) Bake for 15-18 minutes until golden brown. Remove to wire rack. Cool.
Combine powdered sugar and orange juice to make a thick glaze. Drizzle over scones. Sprinkle tops with finely chopped walnuts, pressing nuts lightly into glaze.