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My review
Walnut Raisin Scones
64
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
30 m servings 207Original recipe yields 14 servings (14 - 16 scones)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 6476 Ratings
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Most helpful positive review
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 a...
Most helpful critical review
1/13/2010
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 ta...
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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 a...
10/18/2009
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 add...
3/6/2009
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!
2/12/2006
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.
11/25/2002
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...
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.
5/14/2000
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 sk...
7/21/2005
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.
2/23/2005
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 p...