4.65 of 66

Walnut Raisin Scones

A good choice for breakfast, brunch or tea. Contain little sugar because sweetness comes from the raisins. Walnuts and lemon rind provide crunchiness and tang. Wonderful served warm and spread with butter and honey or jam.
Prep15 Mins
Cook15 Mins
Ready30 Mins
Servings14

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon grated lemon zest
  • 1/2 cup butter, cubed
  • 3/4 cup chopped walnuts
  • 1/2 cup raisins
  • 3/4 cup buttermilk
  • 2 tablespoons buttermilk
  • 2 tablespoons white sugar
  • 2 tablespoons chopped walnuts

Steps

  1. 1In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
  2. 2With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 tablespoons of the nuts and the raisins. Mix in buttermilk with fork.
  3. 3Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
  4. 4Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.
  5. 5Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.
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