Walnut Raisin Scones
| tags: recipes
Great subtle flavor and the dough is much easier to handle than my last attempt.
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
1/2 tablespoon grated lemon zest3/4 teaspoon lemon extract- 1/4 cup butter, cubed
3/81/2 cup chopped walnuts- 1/4 cup golden raisins or dried cranberries
- 3/8 cup buttermilk
- 1 tablespoon buttermilk
- 1 tablespoon white sugar
- 1 tablespoon chopped walnuts
- 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 400 degree F convection oven about 13 minutes or until nicely browned.
Makes 6.
Modified by me from Walnut Raisin Scones by Eleanor Johnson.