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Walnut & Tart Cherry Scones

Walnut & Tart Cherry Scones
  • 16 ServingsServings


  • 1 cup chopped California walnuts
  • 1/2 cup old-fashioned oatmeal
  • 1 cup All-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup packed brown sugar
  • 2 teaspoons orange zest
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons chilled butter, cut into small cubes
  • 3/4 cup tart dried cherries, cranberries or blueberries
  • 2/3 cup buttermilk
  • 1 egg
  • 1 cup powdered sugar
  • 3 tablespoons finely chopped California walnuts
  • 1-2 Tablespoons orange juice


1 Preheat oven to 350°F. Spread walnuts and oats on a baking sheet. Bake 8-10 minutes or until golden brown and fragrant.
2  Increase oven temperature to 400°F. In a large bowl, combine flours, sugar, zest, baking powder, baking soda and salt.
3 Add butter and rub with fingers or use a pastry blender until mixture resembles coarse meal. Stir in walnuts, oats and cherries.
4 Lightly beat buttermilk and egg together. Stir into flour mixture just until evenly combined.
5 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.
6 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.
7 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.

Source: California Walnut Board

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