Best Walnut Raisin Scones Recipes

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WALNUT RAISIN SCONES



Walnut Raisin Scones image

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.

Provided by JJOHN32

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 14

Number Of Ingredients 13

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
½ cup butter, cubed
¾ cup chopped walnuts
½ cup raisins
¾ cup buttermilk
2 tablespoons buttermilk
2 tablespoons white sugar
2 tablespoons chopped walnuts

Steps:

  • 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 : Calories 207 calories, Carbohydrate 23.3 g, Cholesterol 18 mg, Fat 11.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 261.5 mg, Sugar 7.6 g

WALNUT, GOLDEN RAISIN, AND FENNEL SEED SCONES



Walnut, Golden Raisin, and Fennel Seed Scones image

Categories     Bread     Fruit     Nut     Breakfast     Brunch     Bake     Raisin     Walnut     Fennel     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 11

2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1/2 cup buttermilk
1/2 cup golden raisins
1/3 cup chopped toasted walnuts
1 tablespoon fennel seeds
1 large egg beaten to blend with 1 tablespoon water (for glaze)

Steps:

  • Preheat oven to 400°F. Butter large baking sheet. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Add butter. Using fingertips, blend mixture until coarse meal forms. Whisk egg yolks and buttermilk in small bowl to blend. Slowly stir egg mixture into flour mixture. Gently stir in raisins, walnuts, and fennel seeds. Turn dough out onto lightly floured work surface and knead gently just until smooth, about 4 turns. Divide dough in half; pat each half into 6-inch round. Cut each round into 6 wedges. Transfer scones to prepared baking sheet. Brush with egg glaze. Bake until scones are light brown, about 17 minutes. Serve warm or at room temperature.

WALNUT, GOLDEN RAISIN, AND FENNEL SEED SCONES RECIPE | EPICURIOUS.COM



Walnut, Golden Raisin, and Fennel Seed Scones Recipe | Epicurious.com image

The fennel seeds add a nice dimension to these tender scones.

Provided by @MakeItYours

Number Of Ingredients 11

2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1/2 cup buttermilk
1/2 cup golden raisins
1/3 cup chopped toasted walnuts
1 tablespoon fennel seeds
1 large egg beaten to blend with 1 tablespoon water (for glaze)

Steps:

  • Preheat oven to 400°F. Butter large baking sheet. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Add butter. Using fingertips, blend mixture until coarse meal forms. Whisk egg yolks and buttermilk in small bowl to blend. Slowly stir egg mixture into flour mixture. Gently stir in raisins, walnuts, and fennel seeds. Turn dough out onto lightly floured work surface and knead gently just until smooth, about 4 turns. Divide dough in half; pat each half into 6-inch round. Cut each round into 6 wedges. Transfer scones to prepared baking sheet. Brush with egg glaze. Bake until scones are light brown, about 17 minutes. Serve warm or at room temperature.

WALNUT RAISIN SCONES



Walnut Raisin Scones image

These scones are a good choice for breakfast, brunch or tea. They contain very little sugar because the sweetness comes from the raisins. Walnuts and lemon rind provide crunchiness and tang. These scones are wonderful served warm and spread with butter and honey or jam.

Provided by Juenessa

Categories     Scones

Time 35m

Yield 14-16 scones

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated lemon zest
1/2 cup butter, cubed
3/4 cup chopped walnuts
1/2 cup raisins
3/4 cup buttermilk
2 tablespoons buttermilk
2 tablespoons white sugar
2 tablespoons chopped walnuts

Steps:

  • 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 1-inch 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 oven about 15 minutes or until nicely browned.
  • Serve warm with butter or jam.

Nutrition Facts : Calories 206.9, Fat 11.7, SaturatedFat 4.7, Cholesterol 18, Sodium 243.7, Carbohydrate 23.3, Fiber 1.2, Sugar 7.7, Protein 3.7

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