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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
1. In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
2. 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.
3. Mix in buttermilk with fork.
4. Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
5. Roll or pat out 3/4 inch thick.
6. With a chef's knife cut into 3 inch triangles. Place, spaced 1-inch apart, on a greased baking sheet.
7. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.
8. Bake in center of 425 degree F oven about 15 minutes or until nicely browned.
9. Serve warm with butter or jam.
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