Walnut Raisin Scones

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


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