When fresh from the oven these scones are outstanding. They get a little dry on the second day, but still good when served with the cream cheese. They have a nice lemony scent, great texture and they were very easy to make. Unlike the previous reviewer, I did not find these scones bland at all. Even the leftovers served a day old were a big hit.
Lemon-Walnut Scones with Cranberry Cream Cheese
Purchase ground walnuts (sometimes labeled walnut meal) at health-food stores, gourmet markets, and some supermarkets. Or grind your own in a food processor or spice or coffee grinder in short pulses (don't overdo it, or you'll end up with walnut butter). You'll need about 3 tablespoons chopped walnuts to yield 1/4 cup ground. Chopped cranberries tint the cream cheese mulberry. The scones are best served warm, but you can prepare and refrigerate the cranberry mixture up to four days in advance.
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- Calories: 149
- Calories from fat: 29%
- Fat: 4.8g
- Saturated fat: 2.2g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 1.1g
- Protein: 5.8g
- Carbohydrate: 21.1g
- Fiber: 1.5g
- Cholesterol: 27mg
- Iron: 1.1mg
- Sodium: 354mg
- Calcium: 124mg
- 1 cup plus 2 tablespoons all-purpose flour (about 5 ounces)
- 1/2 cup whole wheat flour (about 2 1/2 ounces)
- 1/4 cup finely ground walnuts
- 1 tablespoon baking powder
- 2 teaspoons finely grated lemon rind
- 1/2 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 1/2 cup fat-free milk
- 1 large egg
- Cranberry cream cheese:
- 3/4 cup dried cranberries
- 1 (8-ounce) package fat-free cream cheese, softened
- Preheat oven to 425°.
- To prepare scones, lightly spoon flours into dry measuring cups and tablespoons; level with a knife. Combine flours, walnuts, baking powder, rind, and salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
- Combine milk and egg in a small bowl; add milk mixture to flour mixture, stirring just until moist (dough will be slightly sticky). Turn dough out onto a baking sheet lined with parchment paper, and pat into an 8-inch circle (about 1/2-inch thick). Cut dough into 12 wedges, cutting into, but not through, dough. Bake at 425° for 14 minutes or until golden. Cool slightly on a wire rack; break into wedges.
- To prepare cranberry cream cheese, place cranberries in a small heat-proof bowl; add boiling water to cover. Let stand for 30 minutes; drain well. Place cream cheese in a small bowl; add cranberries, stirring just until combined.
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