WALNUT RAISIN SCONES
A good choice for breakfast, brunch or tea. Contain little sugar because sweetness comes from the raisins. Walnuts and lemon rind provide crunchiness and tang. Wonderful served warm and spread with butter and honey or jam.
Provided by JJOHN32
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 14
Number Of Ingredients 13
Steps:
- 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 calories, Carbohydrate 23.3 g, Cholesterol 18 mg, Fat 11.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 261.5 mg, Sugar 7.6 g
CINNAMON WALNUT SCONES
Lovely scones that I personaly make with Splenda replacing the sugar and 1 tsp of cinnamon They look most inviting with a fanned strawberry on top for garnish,
Provided by Annacia
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs.
- Combine eggs and cream, stir into dry ingredients just until moistened.
- Turn onto a floured surface, gently pat into a 7-inch circle, 3/4 inch thick.
- Cut tino 8 wedges.
- Separate wedges, place on a greased baking sheet.
- Brush top with buttermilk and let rest 15 minutes.
- Bake at 400 degrees for 14-16 minutes, or until golden brown.
SIMPLE GOLDEN RAISIN SCONES
This is a recipe that I adapted from one that I found in one of my old cookbooks. It's amazingly easy to make and it tastes so good for being decently low fat. My father (who is British) insists on me making them for him whenever I visit.These are fantastic reheated in the microwave for a few seconds with some whipped cream on the side or spread with butter. Edit: Ahh - I forgot to add the amount of flour needed in the ingredients. Thank you for the review that pointed it out Beansy!
Provided by Pazuru
Categories Scones
Time 25m
Yield 8 Scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Beat buttermilk (or skim/soy/lemon mixture) with the egg in a small bowl.
- 3. In a mixing bowl, mix together the baking soda, baking powder, salt, cinnamon and flour.
- 4. Cut in butter until no large chunks of it remain.
- 5. Mix in sugar.
- 6. Add raisins and mix until they are fully coated with the flour mixture.
- 7. Add milk and egg mixture and mix until dough is moist. (it may appear a bit dry).
- 8. Place dough onto floured surface and knead a few times.
- 9. Split dough into 2 circles and place them onto a cookie sheet, pressing them down until they're about 1-2 inches thick.
- 10. Using a knife, score the tops of the circles to make 4 wedges.
- 11. Sprinkle brown sugar and cinnamon topping onto dough.
- 12. Bake for 15 minutes or until a toothpick inserted into them comes up dry.
Nutrition Facts : Calories 302.9, Fat 1.4, SaturatedFat 0.4, Cholesterol 27.4, Sodium 444.4, Carbohydrate 67.9, Fiber 2.4, Sugar 31.1, Protein 6.5
WALNUT RAISIN SCONES
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.
Provided by Juenessa
Categories Scones
Time 35m
Yield 14-16 scones
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 206.9, Fat 11.7, SaturatedFat 4.7, Cholesterol 18, Sodium 243.7, Carbohydrate 23.3, Fiber 1.2, Sugar 7.7, Protein 3.7
CLASSIC SCONES
Categories Bread Milk/Cream Breakfast Brunch Bake Jam or Jelly Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Sprinkle large rimmed baking sheet with flour. Whisk flour, sugar, and baking powder in large bowl. Whisk 3/4 cup milk, egg, and oil in small bowl to blend. Gradually add milk mixture to dry ingredients, tossing until moist clumps form and adding more milk by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface; knead gently for several turns until dough comes together.
- Pat out dough to 1-inch-thick round. Using 2 1/2-inch-diameter cutter, cut out scones. Gather dough scraps; press out to 1-inch thickness and cut out more scones. Transfer to prepared sheet.
- Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes. Cool on sheet 5 minutes. Transfer to basket. Serve warm with butter, jam, and whipped cream.
FENNEL AND GOLDEN-RAISIN SCONES
Steps:
- Line a baking sheet with parchment paper; set aside. Place fennel seeds in a spice grinder, and pulse until coarsely ground, 10 times; set aside. (Alternatively, crush the seeds using a mortar and pestle.) In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt to combine. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs, with a few larger clumps remaining.
- Add the raisins and reserved fennel seeds,1/2 cup olive oil, and the cream; stir until the dough just comes together. If the dough is too dry, add more cream, 1 tablespoon at a time. Turn out the dough onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a round about 1 1/2 inches thick.
- Using a floured 2 3/4-inch cookie cutter, cut out as many rounds as possible, dipping the cutter in flour each time; place on the prepared baking sheet about 2 inches apart. Gently pat the scraps together, and continue cutting out rounds. Cover with plastic wrap and freeze until the dough is very firm, at least 2 hours or overnight. (At this point, you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.)
- Preheat the oven to 350°F. Whisk together the egg and the remaining tablespoon olive oil; brush over the tops of the rounds, then sprinkle with fennel seeds. Bake, rotating the sheet halfway through, until the tops of the scones are golden and flecked with brown spots, 20 to 25 minutes. Transfer to a wire rack to cool. They are best eaten the day they are baked.
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