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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."
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30 m servings 207 cals
Original recipe yields 14 servings (14 - 16 scones)


  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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. Mix in buttermilk with fork.
  3. Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
  4. 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.
  5. Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.

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Read all reviews 62
  1. 73 Ratings

Most helpful positive review

These were great. Delicious. The only changes I made were an extra 2 T. sugar, which is needed; and I soaked the raisins in boiled water for 5-10 minutes to make them nice and plump. Oh, and I a...

Most helpful critical review

I followed the ingredients as written but replaced raisins with cranberries and pecans for the walnuts. These were just o.k. and I think I might try again. Maybe add a little more sugar and ta...

Most helpful
Most positive
Least positive

These were great. Delicious. The only changes I made were an extra 2 T. sugar, which is needed; and I soaked the raisins in boiled water for 5-10 minutes to make them nice and plump. Oh, and I a...

Wow, these are good! So what is it about buttermilk that makes it smell so retched, yet makes baked breads so good? But I digress...The batter was very wet as per the recipe so I had to keep add...

Didn't add the lemon zest, but did add an extra 2 Tbsp. of sugar to the batter. These were wonderful - will definitely make these again!

These scones are absolutely delicious! All family and friends that have sampled these love them and ask for more. I made them exactly like the recipe says.

I've baked a lot of scone recipes, and this is one of the best. I buy lemons or sale and freeze the juice in ice cubes in 1 tlbs. amounts. I didn't have the lemon zest this recipe called for, so...

This is one of the best recipes I have ever used; certainly the very best scone recipe I own. Everyone just loves it.

Definitely a good choice. I made it for Mother's Day, and everyone wanted seconds- including my father, who never eats scones. They were easy to make and tasted delicious. Definitely don't sk...

Delicious. As good as any scones I had in England. Made them just like the recipe says. Wish I could get clotted cream to put on them instead of butter.

Oh my goodness these things are yummy!!! I made them using 1 1/2 cups white flour and 1/2 cup whole wheat, to equal 2 cups. I brought them to a gardening meeting and they were so good that 4 p...