Dried Cranberry, Walnut, and Lemon Scones

38 mins (prep 20, cooking 18)
10 ingredients
12 servings
Original recipe from Bon Appétit, November 2005 by Jennifer Wickes, Pine Beach, NJ. Jennifer Wickes of Pine Beach, New Jersey, writes: "I grew up in Bermuda learning to make English sweets like these scones. You can adapt the recipe to any season by adding a different mix of berries and nuts. This combination is perfect for fall." Posted for ZWT6.

Categories:  <-60-mins , european , hand-formed-cookies , english , cookie-and-brownie , time-to-make , dessert ,
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Serving Size (65.46 g)
Servings 12
Amount per Serving
Calories 213.06 Calories from Fat 12.96
% Daily Value *
Total Fat 1.44g 26.58%
Saturated Fat 0.75g 45.25%
Trans Fat 0.0 %
Cholesterol 3.65mg 14.59%
Sodium 329.32mg 164.66%
Total Carbohydrate 46.79g 187.16%
Dietary Fiber 0.85 g 40.62%
Sugars 22.65 g %
Protein 3.52g 84.48%
Vitamin A 35.52IU% Vitamin C 0.09mg%
Calcium 87.8mg% Iron 1.61mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh lemon juice, finely grated lemon peel, chilled unsalted butter, dried sweetened cranberries, coarsely chopped walnuts