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Cranberry-Walnut Scones

Cranberry-Walnut Scones
  • Prep 15 min
  • Total 30 min
  • Servings 12
Take a break from regular bread with this delicious scone that is made using Bisquick* baking mix, cranberries and walnut. Ready in just 30 minutes!
January 6, 2011

Ingredients

  • 2 tbsp (25 mL) water
  • 1 cup (250 mL) dried cranberries
  • 2 cups (500 mL) Bisquick* Mix
  • 1/4 cup (50 mL) granulated sugar
  • 1/2 tsp (2 mL) cinnamon
  • 3 tbsp (45 mL) firm butter or margarine
  • 2/3 cup (150 mL) buttermilk or skim milk
  • 1/2 tsp (2 mL) vanilla
  • 2/3 cup (150 mL) chopped walnuts
  • 1 tbsp (15 mL) margarine or butter, melted

Steps

  • 1
    Heat oven to 425ºF. Pour water over cranberries in 1-quart microwavable dish; cover with plastic wrap, folding back one side to vent. Microwave on High 1 minute. Uncover cranberries; cool.
  • 2
    Mix Bisquick mix, sugar and cinnamon in large bowl. Cut in 3 tablespoons butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in butter-milk, vanilla, cranberries and walnuts just until moistened.
  • 3
    Drop dough by 1/4 cupfuls onto ungreased baking sheet. Sprinkle with additional sugar if desired. Bake 10 to 11 minutes or until golden brown. Brush 1 tablespoon melted butter over warm scones and sprinkle with sugar if desired.

  • Tip: To store, wrap cooled scones tightly and freeze for up to 2 months; to reheat, microwave on High for 30 to 35 seconds.

No nutrition information available for this recipe
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