Recipe by HokiesMom
Found from my Cooking Light magazine collection. These are just one of those extra special flavored scones that really aren't any more difficult to make than a normal scone. To really make them extra special for a party or brunch you could even top them with a drizzle of icing.
Top Review by smellyvegetarian
These are very quick and easy to throw together, and they have really nice flavor! I used fresh fruit instead of dried (we skipped the raisins based on preference) so I was able to skip the soaking step. The only comment I have is that for some reason they spread out quite a bit and the texture was more like that of a muffin top. That garnered no complaints from the peanut gallery, though, and we enjoyed them very much :). Thanks for posting! Made for ZWT 8: The Wild Bunch.
- 59.14 ml apple juice
- 118.29 ml raisins
- 118.29 ml dried apple, chopped
- 236.59 ml low-fat buttermilk
- 59.14 ml sugar
- 44.37 ml butter, melted & cooled
- 473.18 ml all-purpose flour
- 59.14 ml walnuts, coarsely chopped
- 14.79 ml baking powder
- 4.92 ml baking soda
- 1.23 ml salt
Directions See How It's Made
- Preheat oven to 350°F Spray a baking sheet with non-stick cooking spray.
- Place apple juice in a small bowl and microwave on HIGH for 3 minutes or until juice boils. Remove from microwave and add the raisins and dried chopped apples and let stand 15 minutes.
- Combine buttermilk, sugar, butter and the apple juice mixture in a large bowl.
- In a separate bowl, mix flour, walnuts, baking powder, baking soda and salt.
- Add flour mixture to the buttermilk mixture, stirring just until moist (expect the dough to be sticky).
- Drop the dough into 12 rounds (about a 1/4 cup) onto the baking sheet coated with non-stick spray.
- Bake at 350F for 15-17 minutes or until golden in color. Let cool on a wire rack.