Lemon peel provides a lovely counterpoint to the walnuts and raisins in these buttermilk scones.
INGREDIENTS (for 1 servings):
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon grated lemon zest
- 1/2 cup butter, cubed
- 3/4 cup chopped walnuts
- 1/2 cup raisins
- 3/4 cup buttermilk
- 2 tablespoons buttermilk
- 2 tablespoons white sugar
- 2 tablespoons chopped walnuts
PREPARATION:
In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
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.
Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
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.
Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.