Cranberry Walnut Scones

I've been baking scones for five years, and this is the combination of ingredients I like the best. This is your basic ur-scone. Preparation instructions are adapted from THE CHEESE BOARD COLLECTIVE WORKS.


PREP TIME UNDER 1 HOUR. MAKES ABOUT 8 SCONES.

2 1/3 cups unbleached flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup (1 stick) cold unsalted butter
2/3 cup dried cranberries
2/3 cup coarsely chopped walnuts
1/2 cup half-and-half
1/2 cup buttermilk

Topping

1/4 cup brown sugar
1/2 teaspoon ground cinnamon

Preheat the oven to 375 F. Line a baking sheet with parchment or wax paper. Sift flour, baking soda, and baking powder together in a large bowl. Add salt and sugar to the bowl and stir with a wooden spoon. Add butter by cutting it in with a pastry cutter or 2 small knives until they are the size of peas. Using the spoon, mix in the cranberries and walnuts. Make a well in the center and add half-and-half and buttermilk. Mix briefly until ingredients come together, with some flour remaining at the bottom of the bowl. You can also use a stand mixer to achieve the same results.

Gently shape the dough into balls about 2 1/2 inches in diameter and place them on the prepared pan about 2 inches apart.

For the topping, mix sugar and cinnamon together with the loose flour in original bowl. Sprinkle mixture atop scones. Bake in oven on middle rack for 25 to 30 minutes, or until golden brown. Transfer scones to wire rack to cool.