Walnut Raisin Scones58 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“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.” - by JJOHN32
Original recipe yields 14 - 16 scones
- In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
- With 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.
- Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
- Roll 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.
- Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.
Amount Per Serving (14 total)
- 207 cal
- 11.7 g
- 23.3 g
Based on a 2,000 calorie diet
Reviews (58)Rate This Recipe
"These were great. Delicious. The only changes I made were an extra 2 T. sugar, which is needed; and I soaked the raisins in boiled water for 5-10 minutes to make them nice and plump. Oh, and I added a..." See more teaspoon cinnamon. Yum. Will make these again."
"Wow, these are good! So what is it about buttermilk that makes it smell so retched, yet makes baked breads so good? But I digress...The batter was very wet as per the recipe so I had to keep adding fl..." See moreour until I could handle it. I think I added about 1/2 cup extra. They look like they will freeze well, but who am I kidding...they aren't going to last that long. I put the leftovers in a ziplock bag, sucked out the excess air, and stashed them in the refrigerator...until tomorrow morning!"
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