You are here: Home » Recipes » Walnut & Tart Cherry Scones Walnut & Tart Cherry Scones Recipe by California Walnut Board Yield 16 servings Prep 20 mins Cook 15 mins Perfect for breakfast or with an afternoon cup of tea. California Walnut Board PrintEmail Ingredients For the Scones:1 cup chopped California walnuts1/2 cup old-fashioned oatmeal1 cup all-purpose flour1 cup whole-wheat flour1/3 cup packed brown sugar2 teaspoons orange zest1-1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt6 tablespoons chilled butter, cut into small cubes3/4 cup tart dried cherries, cranberries or blueberries2/3 cup buttermilk1 -- eggFor the Glaze:1 cup powdered sugar1-2 tablespoon orange juice3 tablespoons finely chopped California walnuts Instructions 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.