Prep 20 mins
Cook 15 mins
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.
- 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.
I made these for breakfast today and they were so super yummy! Very easy and quick to make as well and with a lovely texture-crunchy on the outside and soft on the inside. I used granola cereal instead of the nuts and left out the two tbs sugar in the dough (cause the granola was already sweetened) and reduced the butter to 80g, but other than that followed the recipe exactly as written and the scones came out perfectly with just the right amount of sweetness from the raisins and the topping. Yummo! I did however have to cover them after 8 minutes of baking or else they would have darkened too much. So maybe Ill reduce the temperature a little next time. Thanks so much for sharing this winner of a recipe with us, Juenessa!