Walnut Raisin Scones

  • Yield: 14-16 servings
  • Prep: 20 mins
  • Cook: 15 mins


2cups flour
2tablespoons sugar
2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon salt
-- Finely grated peel of 1 lemon
1/2cup butter, cut into chunks
1cup chopped walnuts
1/2cup raisins
3/4cup buttermilk
-- Additional buttermilk
-- Additional sugar


  1. In large bowl combine flour, sugar, baking powder, soda, salt and lemon peel. 

  2. With 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, then mix in buttermilk with fork.  Gather into ball and knead for about 2 minutes on lightly floured board.  Roll or pat out ¾ inch thick. 

  3. With chef’s knife cut into 3-inch triangles.  Place, space 1 inch apart, on greased baking sheets. 

  4. Brush tops with buttermilk; sprinkle with sugar and the remaining nuts.  Bake in center of 425F oven about 15 minutes until nicely browned. 

  5. Serve warm with butter or jam.

Nutritional Info *per serving

  • Calories 210
  • Glycemic Load 4
  • Fat 12g
  • Saturated Fat 5g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg
  • Sodium 230mg
  • Potassium 115mg
  • Carbohydrate 22g
  • Fiber 1g
  • Sugars 6g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 6%
  • Iron 6%