Cranberry Walnut Scones

These Cranberry Walnut Scones are buttery and with a light crunchy texture from the walnuts. Together with the sweet and tart goodness from the dried cranberries, these scones are perfect for breakfast or tea time.

Tips for making good scones:

  1. Butter must be cold when rubbing with the flour.
  2. With both hands, rub the butter flat with the flour to create layers of fat within the dough.
  3. Do not over mix the rest of the ingredients with the flour/butter mixture.
  4. Simply mix gently enough to bring all the ingredients together to form a soft and slightly sticky dough.
  5. Do not knead the dough too much or the scones will not rise as high and will be dense.

You may want to watch my video @ and see how I make the dough for Cheese Scones.

Cranberry Walnut Scones

Makes 12 scones
Course Breakfast, Snack
Cuisine Western


  • 300 g self raising flour
  • 125 g cold unsalted butter
  • ¼ tsp salt
  • 15 g raw sugar
  • 50 g dried cranberries
  • 50 g walnuts chopped
  • 1 large egg
  • 75 ml whole milk


  • In a mixing bowl, add self-raising flour and chilled butter cut into cubes.
  • Rub the butter flat with the flour to create layers of fat within the dough.
  • Roughly chopped walnuts and add together with raw sugar, dried cranberries to the flour mixture and mix thoroughly.
  • Add milk to egg in a bowl and beat well.
  • Make a well in the center of the flour mixture and pour in the egg/milk mixture.
  • Leave about 3 Tbsp of the egg/milk mixture for egg wash.
  • Gently mix all ingredients together until the soft dough comes together.
  • Keep in the fridge to rest for 30 minutes.
  • Transfer dough onto a lightly floured surface and gently roll flat about 1 inch thick.
  • Using a 2 inch round cutter, cut rolled dough to shape.
  • Arrange on a lined baking tray. Brush the top with remaining egg and milk mixture.
  • Bake in a preheated oven at 180 C for 10 – 12 mins until golden brown and cooked through.
  • Remove the tray from the oven and transfer onto a cooling rack.
  • Best served warm.


  1. Scones can last about a week in the fridge and much longer when frozen.
  2. Lightly reheat in the oven or air-fryer before serving.

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