a tasty option for tea, brunch, or breakfast. contain less sugar because the raisins’ sweetness provides the sweetness. Crunchiness and tang are provided by walnuts and lemon rind. It tastes great when served warm and smeared with butter, honey, or jam.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 14 |
| Yield: | 14 to 16 – scones |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 262 mg |
| Sugars | 8 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Made this one this morning. My first time making. I only added raisins and sprinkled sugar on top. The rest of the ingredients I added. I did make my own buttermilk since I had none. now I can make my own from now on. I will have to work a bit on how much I put in for buttermilk because I do taste a bit of the bitterness but it is not too over powering. The sugar and raisins ease the bitterness. Thank you so much for sharing.
This came out well but needed a dash more sugar and quite a bit more buttermilk to get the right consistency. Butter should be soft otherwise the mixing is lengthy. Taste great without the icing/topping as well. I used cranberries instead of raisons.
Put in craisins ..delicious
easy and good
One of my favorite scone recipes! I omit the raisins.
Maybe a bit sweeter
Will definitely make again. They are so easy to make and so tasty. I didn’t have lemon so I used orange rind. Yummy
Excellent! DON’T leave out the lemon zest! It really adds a perfect complexity and balance of flavors. I hate it when people change the recipe and then rate it based on their changes, but I am guilty this time… although I truly believe this recipe would be 5 stars as it stands… I boiled the raisins for a couple minutes in the microwave before adding it to make them extra plump and I used 1/2 cup whole wheat flour plus 1-1/2 cups all purpose flour to make 2 cups total. I also sprinkled the top with brown sugar rather than white sugar and buttered the tops after they came out of the oven. DEE-LISH!!
Very good basic scone recipe but needs a little more sugar. These are much better than the popular Savoy scones….but then we prefer using buttermilk for sofness and taste
This was my first scone recipe from Allrecipes. I added and substituted a little bit, but they turned out wonderful. I used orange zest rather than lemon, and candied fruit (because it’s Christmas season!). I also used half margarine and half fat-free Greek yogurt, which worked perfectly. The scones turned out very light and not too sweet, which is just what I like.
Family rating – Five Star. I added a half teas each of cinnamon and cardamom. Also, I reduced the amount of flour by 1/4 cup and substituted about 1/3 cup regular oats. Remember if you do not have buttermilk on hand, use milk and a teas of vinegar per 8 oz. Always works for me. This will be my “go to” recipe for scones.
Best scones ever. I have made them with black walnuts and dried cranberries as well. Same prportions. Have fun with it.
I omitted the lemon peel and raisins and added 1/2 teaspoon cinnamon then mixed in a chopped banana at the end of kneading the dough.After reading the other reviews I also added an additional 2 tablespoons of sugar. Great variation with the cinnamon,bananas and walnuts! Delicious.Very light and tasty
I searched for a recipe that had high ratings, as well as an ingredient list that would not require me to change out of my pajamas and head to the store. Yes, it was four in the afternoon and I probably should’ve already been dressed. Anyhoo, whenever I see buttermilk in a recipe, I mix 1 Tbsp of lemon juice to 1 cup of milk. Who knows how much more awesome these would have been with actual buttermilk, but they were pretty darn SPOT ON! If I may add my two cents, what I had learned in my baking classes is that you want to keep your butter cold, so don’t let it hang around getting soft on you at room temperature. I cut the butter into the flour mixture with a bowl scraper (for lack of a pastry blender) so that I wouldn’t get my melty hot hands on it either. If you are inclined to do dishes, you can put the whole flour/butter business in a food processor to get the coarse cornmeal texture, but I actually took it to a step before it, where I still had definable, gravel-sized chunks. It’s sort of like a flaky pie dough (where you would want pea-sized chunks of butter), as they will help you obtain that flaky texture. Also, do not manhandle the dough: knead gently, adding small amounts of flour, just until you notice the dough come together a bit. Better to undermix than overmix – unless you want walnut raisin paperweights. The scones baked up beautifully, tasted even better. Thank you!!!
These were my first attempt at scones. I only had whole wheat flour. I doubled the sugar and omitted the walnuts. I must say these were delicious! I cant wait to try them again with other mix-ins!
Delicious when eaten warm right out of the oven. Could use a little bit more lemon (or orange?) flavour.
Fantastic recipe. Never made scones before so was excited to try them. This recipe with the buttermilk was just outstanding, and surely did not disappoint! We will make this again and again for sure! Followed it exactly but had to add a little extra buttermilk to make it right consistency.
MY HUSBAND WENT CRAZY FOR THESE, AND I MAKE A LOT OF SCONES. I MAKE THEM FOR HIM EVERY FEW WEEKS NOW, WHILE TRYING NEW ONES IN BETWEEN. THANKS FOR A GREAT RECIPE
Mock Clotted Cream Real clotted cream calls for unpasteurized milk which is difficult to find today. This is a substitute that will work, though nothing is quite the same as real clotted cream. INGREDIENTS: 1/2 cup sour cream 1/2 teaspoon vanilla 1/2 cup heavy cream 2 tablespoons confectioners sugar METHOD: Mix together sour cream and vanilla. Beat cream in a cooled bowl. When cream forms into medium-stiff peaks, sprinkle on sugar and continue to beat. When sugar is integrated and peaks are stiff, gently fold in the sour cream/vanilla mixture. Serve with scones.
I followed the direction exactly and scones came out fluffy and delicious. They were great served with honey or jam, but on their own, they weren’t sweet enough. Next time, I’ll add more sugar.
Wonderful scones….great taste as well as texture. I have frozen them and they reheat beautifully.