SPICED WALNUT SCONES
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Warm and delicious scones!
Provided by Mrs Kedney'
Categories Scones
Time 45m
Yield 8
Number Of Ingredients 14
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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