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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.

Mark Scarbrough
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
12 servings (serving size: 1 scone and about 1 1/2 tablespoons cranberry cream cheese)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

149 calories; calories from fat 29%; fat 4.8g; saturated fat 2.2g; mono fat 1.1g; poly fat 1.1g; protein 5.8g; carbohydrates 21.1g; fiber 1.5g; cholesterol 27mg; iron 1.1mg; sodium 354mg; calcium 124mg.
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