Raisin Walnut Scones

Raisin Walnut Scones

(12 servings)    Printable Version
  • 2 cups all-purpose flour
  • 4 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon grated lemon zest
  • 1 teaspoon cinnamon
  • 1/2 cup butter - chilled and cut into small cubes
  • 3/4 cup walnuts - chopped
  • 1/2 cup raisins
  • 3/4 cup buttermilk

  • For The Topping:
  • 1 and 1/2 Tablespoons buttermilk
  • 2 Tablespoons white sugar
  • 2 Tablespoons walnuts - finely chopped
Preheat oven to 400 degrees.

Prepare a large baking sheet by coating generously with cooking spray.

In a large mixing bowl, mix together the flour, baking powder and baking soda, salt, cinnamon and grated lemon peel. Add the small cubes of butter. Using your (clean) fingers, crumble the mixture together until it has the texture of coarse sand. Cut in the walnuts and raisins. Add the buttermilk and mix until just combined.

Transfer the dough to lightly-floured surface. Kneed the dough for about 2 minutes with a rolling pin dusted with flour. The resulting dough should be a large rectangle about 3/4 inch thick. Cut the dough into 3-inch triangles. Collect remnants of leftover dough and re-kneed to get an extra scone or two out of the mix.

Transfer triangles to baking sheet, leaving at least an inch of space between each scone (they'll expand as they cook). Brush the tops of the triangles with buttermilk. Sprinkle sugar and finely chopped nuts over the tops.

Bake for 12 to 15 minutes or until golden brown.

This recipe makes 12 to 14 scones.


Flaky and full of flavor. The texture is somewhere between a muffin and a biscuit. I love this scone dipped in coffee like a doughnut.

Mr Breakfast would like to thank vitamin for this recipe.

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