Walnut Scones Recipes

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SPICED WALNUT SCONES



Spiced Walnut Scones image

Yuletide visitors might stop by just for a taste of these moist and tender scones! Chock-full of walnuts and drizzled with orange-peel glaze, they are wonderful with a cup of coffee.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 17

3/4 cup whole milk
2 tablespoons lemon juice
3 cups all-purpose flour
3/4 cup sugar
1 tablespoon grated orange zest
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
1/2 cup cold butter, cubed
1/2 cup chopped walnuts
GLAZE:
1 cup confectioners' sugar
3 to 4 teaspoons orange juice
1/2 teaspoon grated orange zest
1/4 teaspoon almond extract

Steps:

  • In a small bowl, combine milk and lemon juice; let stand for 2 minutes. In a large bowl, combine the flour, sugar, orange zest, baking soda, nutmeg, baking powder, cloves and mace; cut in butter until mixture resembles coarse crumbs. Add walnuts and milk mixture; stir just until moistened., Turn onto a floured surface; knead 10 times. Divide dough in half. Roll each portion into a 7-in. circle; cut each into six wedges. Separate wedges and place 1-in. apart on greased baking sheets. , Bake at 400° for 18-20 minutes or until golden brown. Remove to wire racks. Combine glaze ingredients until smooth; drizzle over warm scones.

Nutrition Facts : Calories 312 calories, Fat 11g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 207mg sodium, Carbohydrate 48g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.

WALNUT RAISIN SCONES



Walnut Raisin Scones image

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.

Provided by JJOHN32

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 14

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon grated lemon zest
½ cup butter, cubed
¾ cup chopped walnuts
½ cup raisins
¾ cup buttermilk
2 tablespoons buttermilk
2 tablespoons white sugar
2 tablespoons chopped walnuts

Steps:

  • 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.

Nutrition Facts : Calories 207 calories, Carbohydrate 23.3 g, Cholesterol 18 mg, Fat 11.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 261.5 mg, Sugar 7.6 g

WALNUT SCONES



Walnut scones image

Serve up these savoury, nutty homemade scones with soft goat's cheese and fig jam for an easy picnic treat

Provided by Cassie Best

Categories     Afternoon tea, Snack, Supper

Time 35m

Yield Makes 6

Number Of Ingredients 8

225g self-raising flour , plus extra for dusting
1 tsp baking powder
50g butter , cubed
50g walnuts , finely chopped, plus 6 walnut halves for the tops
125-150ml whole milk
1 egg , beaten
soft goat's cheese , to serve (optional)
fig jam , to serve (optional)

Steps:

  • Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
  • Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.

Nutrition Facts : Calories 278 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium

CINNAMON WALNUT SCONES



Cinnamon Walnut Scones image

I often serve an English tea for a group of ladies and I always include these scones. They have such a wonderful flavor.-Candace Stephenson, Port Orchard, Washington

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1-3/4 cups all-purpose flour
1/4 cup finely chopped walnuts
4-1/2 teaspoons sugar
2-1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
2 eggs
1/3 cup heavy whipping cream
1/4 cup buttermilk

Steps:

  • In a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. , Combine eggs and cream; stir into dry ingredients just until moistened. Turn onto a floured surface; gently pat into a 7-in. circle, 3/4-in. thick. Cut into eight wedges. , Separate wedges; place on a lightly greased baking sheet. Brush tops with buttermilk. Let stand for 15 minutes. Bake at 450° for 14-16 minutes or until golden brown.

Nutrition Facts :

CINNAMON WALNUT SCONES



Cinnamon Walnut Scones image

Lovely scones that I personaly make with Splenda replacing the sugar and 1 tsp of cinnamon They look most inviting with a fanned strawberry on top for garnish,

Provided by Annacia

Categories     Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/4 cup finely chopped walnuts
4 1/2 teaspoons sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (or to taste)
1/4 cup cold butter or 1/4 cup margarine
2 eggs
1/3 cup whipping cream
1/4 cup buttermilk

Steps:

  • In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs.
  • Combine eggs and cream, stir into dry ingredients just until moistened.
  • Turn onto a floured surface, gently pat into a 7-inch circle, 3/4 inch thick.
  • Cut tino 8 wedges.
  • Separate wedges, place on a greased baking sheet.
  • Brush top with buttermilk and let rest 15 minutes.
  • Bake at 400 degrees for 14-16 minutes, or until golden brown.

EASY APPLE CINNAMON WALNUT SCONES



Easy Apple Cinnamon Walnut Scones image

I made these up this morning when we were looking for a different flavour of scone for breakfast. I forgot to put sugar in the scones, so I sprinkled the top with Demmara Sugar - and I like them better that way! It adds a nice crunch on top. These are not your typical buttery scone - these are more of a hearty, healthy, and hold you till lunch kind of scone! If you don't have cinnamon chips, add a tbsp or two of brown sugar and increase the cinnamon to 1 tsp to compensate.

Provided by Katzen

Categories     Scones

Time 30m

Yield 4 scones, 4 serving(s)

Number Of Ingredients 12

1/2 cup oatmeal, preferably large flake but quick oats will work
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 tablespoon oil
1 large apple, chopped
1/4 cup cinnamon baking chips
1/4 cup walnuts, chopped
1 teaspoon vanilla extract
1/2 cup milk
light demerara sugar, for sprinkling on top

Steps:

  • Heat oven to 400.
  • Mix dry ingredients together (oatmeal, flours, baking powder, cinnamon). Stir oil into dry ingredients well. Add apple, cinnamon chips, and walnuts and stir. Add vanilla to milk, and combine with the dry ingredients; stir until the dry ingredients are damp.
  • Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with sugar.
  • Bake at 400 for 20 minutes, until lightly browned.

CRANBERRY-WALNUT SCONES



Cranberry-Walnut Scones image

Take a break from regular bread with this delicious scone that's made using Bisquick® baking mix, cranberries and walnut. Ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 10

2 tablespoons water
1 cup dried cranberries
2 cups Bisquick™ Original or Reduced Fat baking mix mix
1/4 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons firm butter or margarine
2/3 cup buttermilk or fat-free (skim) milk
1/2 teaspoon vanilla
2/3 cup chopped walnuts
1 tablespoon margarine or butter, melted

Steps:

  • Heat oven to 425°. Pour water over cranberries in 1-quart microwavable dish; cover with plastic wrap, folding back one side to vent. Microwave on High 1 minute. Uncover cranberries; cool.
  • Mix Bisquick mix, sugar and cinnamon in large bowl. Cut in 3 tablespoons butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in butter-milk, vanilla, cranberries and walnuts just until moistened.
  • Drop dough by 1/4 cupfuls onto ungreased cookie sheet. Sprinkle with additional sugar if desired. Bake 10 to 11 minutes or until golden brown. Brush 1 tablespoon melted butter over warm scones and sprinkle with sugar if desired.

Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Scone, Sodium 290 mg, Sugar 13 g, TransFat 1 g

CRANBERRY-WALNUT GREEK YOGURT SCONES



Cranberry-Walnut Greek Yogurt Scones image

Hosting brunch but pressed for time? Keep these make-ahead scones on hand in your freezer that are ready to bake at a moment's notice.

Provided by Cindy Rahe

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 12

2 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
1/4 cup cold butter, cut into pieces
3/4 cup dried cranberries
1/2 cup chopped walnuts
1 container (5.3 oz) Greek vanilla yogurt
1/2 cup whole milk
1 egg, beaten
Egg wash (1 egg beaten with 1 tablespoon whole milk)
Coarse sugar

Steps:

  • Line cookie sheet with cooking parchment paper; set aside.
  • In large bowl, mix flour, baking powder, salt and granulated sugar with whisk. Toss in butter, and pinch butter into flour using your fingertips or pastry blender until there are oatmeal-sized flakes of butter throughout. Add cranberries and walnuts, tossing to combine.
  • In small bowl, beat yogurt, milk and 1 egg with whisk. Add to flour mixture; stir gently until just combined. Place dough on work surface sprinkled with flour; knead a few times to bring dough together. Gently pat dough out into a round; cut into 8 wedges using sharp knife. Transfer wedges to cookie sheet. Brush tops of wedges with egg wash; sprinkle generously with coarse sugar. Place in freezer for several hours--until frozen solid--before transferring to freezer bag and stashing back in freezer until ready to bake.
  • To bake frozen scones, heat oven to 425°F. Line cookie sheet with cooking parchment paper, and place as many scones as you'd like to bake onto cookie sheet. Bake frozen scones 18 to 20 minutes or until brown. Cool slightly before serving.

Nutrition Facts : ServingSize 1 Serving

BLUEBERRY, BANANA, AND WALNUT SCONES



Blueberry, Banana, and Walnut Scones image

Warm and delicious scones!

Provided by Mrs Kedney'

Categories     Scones

Time 45m

Yield 8

Number Of Ingredients 14

1 ¼ cups all-purpose flour
½ cup whole wheat flour
¼ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup chilled unsalted butter, cut into cubes
½ cup blueberries, cut in half if large
¼ cup chopped walnuts
1 (6 ounce) container blueberry-flavored yogurt
1 large banana, mashed
1 tablespoon brown sugar
¼ cup confectioners' sugar
1 ½ teaspoons water

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  • Whisk both flours, white sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in blueberries and walnuts. Beat yogurt and banana in a small bowl until smooth; add to flour mixture and stir gently just until dough holds together.
  • Turn dough out onto prepared baking sheet and pat into an 8-inch circle. Score the dough into 8 wedge-shaped pieces using a butter knife. Sprinkle brown sugar evenly over dough.
  • Bake in the preheated oven until lightly browned, 18 to 20 minutes.
  • While scones are baking, whisk confectioner's sugar and water together in a small liquid measuring cup. Drizzle over warm scones before serving.

Nutrition Facts : Calories 249 calories, Carbohydrate 40.2 g, Cholesterol 15.4 mg, Fat 8.6 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 226.9 mg, Sugar 16.5 g

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