Walnut Raisin Scones

77 Ratings
  • 5 star values: 58
  • 4 star values: 13
  • 3 star values: 4
  • 1 star values: 2
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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
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

Nutrition Facts

Per Serving:
207 calories; 11.7 g total fat; 18 mg cholesterol; 262 mg sodium. 23.3 g carbohydrates; 3.7 g protein; Full Nutrition

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Reviews (65)

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Most helpful positive review

SaraKate
Rating: 5 stars
09/25/2005
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.
Helpful
(46)

Most helpful critical review

Anonymous
Rating: 1 stars
04/06/2019
These were dry and didn't rise much. I noticed there are no eggs in this recipe. Should there have been? Disappointed.
77 Ratings
  • 5 star values: 58
  • 4 star values: 13
  • 3 star values: 4
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
SaraKate
Rating: 5 stars
09/25/2005
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.
Helpful
(46)
RussellC
Rating: 5 stars
01/20/2010
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!
Helpful
(34)
Jillian
Rating: 5 stars
03/09/2009
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!
Helpful
(24)
DJ Bakes
Rating: 5 stars
02/12/2006
These scones are absolutely delicious! All family and friends that have sampled these love them and ask for more. I made them exactly like the recipe says.
Helpful
(22)
DENBIE
Rating: 5 stars
06/12/2003
I've baked a lot of scone recipes and this is one of the best. I buy lemons or sale and freeze the juice in ice cubes in 1 tlbs. amounts. I didn't have the lemon zest this recipe called for so I used some of the juice and cut down the buttermilk and they turned out and tasted great. I will make these only from now on Thanks for taking the time to give us your great recipe. DENBIE
Helpful
(17)
ts-rls
Rating: 5 stars
12/30/2005
This is one of the best recipes I have ever used; certainly the very best scone recipe I own. Everyone just loves it.
Helpful
(16)
ROSEFLAME
Rating: 5 stars
04/11/2003
Definitely a good choice. I made it for Mother's Day and everyone wanted seconds- including my father who never eats scones. They were easy to make and tasted delicious. Definitely don't skip the lemon peel!
Helpful
(13)
DEBLUVS2COOK
Rating: 5 stars
02/23/2005
Oh my goodness these things are yummy!!! I made them using 1 1/2 cups white flour and 1/2 cup whole wheat to equal 2 cups. I brought them to a gardening meeting and they were so good that 4 people asked me to send them the recipe. Thanks Eleanor!
Helpful
(11)
TWestM
Rating: 5 stars
07/21/2005
Delicious. As good as any scones I had in England. Made them just like the recipe says. Wish I could get clotted cream to put on them instead of butter.
Helpful
(11)
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