Orange Kissed Toasted Walnut and Sour Cherry Scones with Sweet Cream Cheese Drizzle
- Orange Kissed Toasted Walnut and Sour Cherry Scones with Sweet Cream Cheese Drizzle
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- Submitted By: Brett Youmans
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In this super easy recipe, some of the walnuts are ground finely releasing oils and added flavor into these delightful scones. The remaining walnuts are chopped for texture and crunch. These rustic scones are a delicious treat for breakfast, tea time, or enjoy as an “anytime” snack!
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- Servings: 8
- Prep Time: 20m
- Cook Time: 18-20 m
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- Ingredients
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1 cup toasted California English Walnuts, divided
1 1/2 cups all-purpose flour
3 tablespoons light brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons finely grated orange peel
5 tablespoons cold unsalted butter, cut into small pieces
1/2 cup dried sour cherries, coarsely chopped
2/3 cup buttermilk, plus additional, if necessary for desired consistencyFor the Cream Cheese Drizzle:
3-ounces cream cheese, softened
1 tablespoon orange flavored liqueur (or orange juice)
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons confectioners’ sugar
- Directions
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1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a food processor, add 1/3 cup of the toasted walnuts and process until finely ground. To the processor add flour, sugar, baking powder, baking soda, salt, orange zest, and butter. Pulse until it resembles coarse corn meal.
2. Add remaining 2/3 cup toasted walnuts (reserving 1 tablespoon for garnish), dried cherries, and buttermilk. Pulse until just combined; do not over mix. Add additional buttermilk if necessary.
3. Transfer dough to a lightly floured surface and shape into an 8-inch flattened round disk, handling as little as possible. Transfer to parchment lined baking sheet and cut or score into 8 equal wedges. Bake until golden brown, about 18-20 minutes.
4. To make the glaze, combine the cream cheese, orange flavored liqueur, vanilla, cream and confectioners’ sugar until smooth. Drizzle over warm scones and sprinkle with reserved 1 tablespoon chopped walnuts.
