Walnut Raisin Scones

Method5 steps · about 35 min

1. 1

   Step 1: Preheat oven to 425 degrees F (220 degrees C). In a large bowl combine flour (2 cups), the 2 tablespoons dough sugar, baking powder (2 teaspoons), baking soda (½ teaspoon), salt (½ teaspoon), and lemon peel.

   Uses 2 cups all-purpose flour · 2 tablespoons white sugar · 2 teaspoons baking powder · ½ teaspoon baking soda · ½ teaspoon salt · 1 tablespoon grated lemon zest

2. 2

   Step 2: With a pastry blender or 2 knives, cut in butter (½ cup) until mixture resembles coarse meal. Mix in the 3/4 cup dough walnuts and the raisins (½ cup). Mix in the 3/4 cup dough buttermilk with a fork, keeping the separately listed topping ingredients for the tops.

   Uses ½ cup butter, cubed · ¾ cup chopped walnuts · ½ cup raisins · ¾ cup buttermilk · dry scone mixture

3. 3

   Step 3: Gather the dough into a ball and knead for about 2 minutes on lightly floured board.

   Uses all-purpose flour, as needed for dusting · scone dough

4. 4

   Step 4: Roll or pat dough out 3/4 inch thick. With a chef’s knife cut into 3-inch triangles. Place, spaced 1 inch apart, on a greased baking sheet. Brush tops with 1 tablespoon from the separately listed topping buttermilk; reserve the unused tablespoon for another use. Sprinkle with the 2 tablespoons topping sugar and 2 tablespoons topping walnuts.

   Uses 1 tablespoon topping buttermilk; reserve remaining tablespoon · 2 tablespoons white sugar · 2 tablespoons chopped walnuts · kneaded scone dough

5. 5

   Step 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.

   Bake scones · 15 minUses topped shaped scones · butter, as needed for serving · jam, as needed for serving