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Walnut Raisin Scones

Walnut Raisin Scones

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
JJOHN32

JJOHN32

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

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  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
  2. 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.
  3. Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
  4. 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.
  5. Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SaraKate
43

SaraKate

9/24/2005

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 teaspoon cinnamon. Yum. Will make these again.

RussellC
33

RussellC

1/20/2010

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 flour 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!

Jillian
24

Jillian

3/9/2009

Didn't add the lemon zest, but did add an extra 2 Tbsp. of sugar to the batter. These were wonderful - will definitely make these again!

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