Walnut Raisin Scones Recipe - Allrecipes.com
Walnut Raisin Scones Recipe
  • READY IN 30 mins

Walnut Raisin Scones

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 14 - 16 scones Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2005

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 added a teaspoon cinnamon. Yum. Will make these again.

Most Helpful Critical Review
Jan 13, 2010

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 take them out in 15 min. I left them in a little longer and they were harder then I wanted. Heated with jam they were better.

Jan 20, 2010

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 adding flour until I could handle it. I think I added about 1/2 cup extra. They look like they will freeze well, but who am I kidding...they aren't going to last that long. I put the leftovers in a ziplock bag, sucked out the excess air, and stashed them in the refrigerator...until tomorrow morning!

Mar 09, 2009

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!

Feb 12, 2006

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.

Jun 12, 2003

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 I used some of the juice, and cut down the buttermilk and they turned out and tasted great. I will make these only from now on, Thanks for taking the time to give us your great recipe. DENBIE

Dec 30, 2005

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

Apr 11, 2003

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 skip the lemon peel!


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  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 262 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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