Brown Scones with Walnuts and Golden Raisins

star rating (11) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 15 to 18 scones

Recipe photo

This traditional British scone is an ideal teatime treat when served with clotted cream, or butter and jam.

Brown Scones with Walnuts and Golden Raisins

star rating (11) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 15 to 18 scones
Published: 12/20/2011

Ingredients

Directions

1) Preheat the oven to 400°F.

2) Combine the flours, baking powder, baking soda, salt, sugar, and cinnamon.

3) Work in the butter until small clumps form.

4) Add the walnuts and raisins, and toss to incorporate.

5) Pour the buttermilk into the center of the mixture and stir until the dough just becomes cohesive.

6) Turn the dough out onto a lightly floured surface and bring it together into a ball. Roll or pat the dough to 1" thickness.

7) Cut rounds using a 2" biscuit cutter and transfer to a parchment-lined or lightly greased baking sheet. Gather the remaining scraps and repeat until all the dough is gone. To avoid having to re-roll, pat the dough into a square, and cut square scones.

8) Place the scones in the freezer for 15 minutes. This will help their rise and texture.

9) Brush the scones with the half & half or heavy cream, and sprinkle with the sparkling sugar.

10) Bake the scones until they begin to brown, 20 to 22 minutes. Remove them from the oven, and cool on a rack.

Yield: 15 to 18 scones.

Reviews

1 2  All  
  • star rating 09/09/2013
  • Laura from Shanghai, China
  • My family loved these scones. I used light brown sugar and cut the butter back by a tablespoon, and they were still delicious. I also used dried cranberries (plumped in hot water) instead of raisins because my kids do not like raisins. Toasting the walnuts boosts the flavor.
  • star rating 09/14/2012
  • Tonia from Albany, NY
  • Easy recipe. Came together easily. No problems here. Delicious and healthy twist on the scone. Very delicate tasting. Mine were not dry either.
  • star rating 04/28/2012
  • Annie from Rhode Island
  • I'm surprised that these scones haven't gotten better reviews. The dough was a bit crumbly coming together, but this created no real problem for the finished product. I loved nuttiness of the whole wheat flour, which I've never used in scones before.
  • star rating 03/24/2012
  • cphair from KAF Community
  • This was my first attempt at making scones and I think they came out wonderful. I would make these again.
  • star rating 03/22/2012
  • ccampmurray from KAF Community
  • The flavor of these was great but they were dry! I am often make scones and the dough seemed ok when I formed them and I cut the baking time down but I am considering using sour cream in place of some of the buttermilk or using " soured " half and half.
  • star rating 03/03/2012
  • Deborah63 from KAF Community
  • Delicious! I'm always looking for healthier versions of treats, and this fits the bill perfectly. They turned out perfectly and I'll be making them many times again.
  • star rating 02/27/2012
  • dovermia from KAF Community
  • I have been making scones for many years and have never seen directions to freeze the dough. Also, the British do not use whole wheat flour in their scones. Very disappointing results. Am going to try the recipe for the Pot'o'Gold scones now that I have a large bag of white whole wheat flour!
    Sorry to hear that this recipe differs from your favorite type of scones. I'm sure you'll find some great recipes here to use your flour. MJR @ KAF
  • star rating 01/28/2012
  • sfarkash from KAF Community
  • I just made these with diced apricots instead of raisins, and we're loving them in my house! Yes, the dough is initially a bit crumbly, but if you're patient it will come together. They are lighter than I expected considering the whole grain, but there is a lot of flavor. Very successful!
  • star rating 01/26/2012
  • Mollymine from KAF Community
  • These were wonderful....my husband and I both really liked these. Will definitely make again.
  • star rating 01/16/2012
  • Burns from Charlotte, NC
  • I had only problem with the prep part. I didn't get a cohesive dough completely. Maybe it needed just a little more buttermilk but was afraid to add it. As for the taste, it was dry. I followed recipe to exactly and I consider myself an intermediate baker.
    I'm sorry to hear of your trouble. Be sure not to measure too heavily on the flour. Here is how we recommend measuring flour by volume: http://bit.ly/xHJOk4 ~Amy
1 2  All  
bakershotline

Related recipes