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.

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.

    Advertisement
  • 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

207 calories; 3.7 g protein; 23.3 g carbohydrates; 18 mg cholesterol; 261.5 mg sodium. Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

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. Read More
(47)

Most helpful critical review

Rating: 3 stars
01/13/2010
I followed the ingredients as written but replaced raisins with cranberries and pecans for the walnuts. These were just o.k. and I think I might try again. Maybe add a little more sugar and take them out in 15 min. I left them in a little longer and they were harder then I wanted. Heated with jam they were better. Read More
(5)
79 Ratings
  • 5 star values: 58
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
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. Read More
(47)
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. Read More
(47)
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! Read More
(34)
Advertisement
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! Read More
(25)
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. Read More
(22)
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 Read More
(18)
Advertisement
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. Read More
(16)
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! Read More
(13)
Rating: 5 stars
11/27/2009
I have made these dozens of times. I tried 4 different scone recipes, each with a different base (sour cream, whipping cream, buttermilk, etc). These buttermilk-base scones definitely turned out the best in flavor, and consistency. I personally like a little more sugar in mine, so I put in about 1/4 a cup of sugar. I also like to brush the tops with a bit more buttermilk and sprinkle sugar. I have done all sorts of scones with this as a base recipe--fresh strawberry, chocolate chip, dried cranberry, dried blueberry, dried cherry....I like the dried fruit ones the best! I usually soak the dried fruit in some water in the microwave for about 20 seconds, then drain the excess and pop them in the batter. Definitely try this recipe if you're looking for a good scone. Read More
(11)
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! Read More
(11)
Rating: 3 stars
01/13/2010
I followed the ingredients as written but replaced raisins with cranberries and pecans for the walnuts. These were just o.k. and I think I might try again. Maybe add a little more sugar and take them out in 15 min. I left them in a little longer and they were harder then I wanted. Heated with jam they were better. Read More
(5)