The scones have a rather dense consistency and are made even more so by the chopped walnuts. If you prefer something different, you can substitute seedless dark raisins, dried currants, or chopped citrus rind for the nuts. You can also substitute various spices for the cinnamon.
I really like the combination of the walnuts and cinnamon, but I think these would also taste good with dried currants or raisins in addition to the walnuts and cinnamon. My son suggested that so I think I'll try that next time.
Walnut Buttermilk Scones
The recipe for these wonderful scones is from Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes by James Villas.
Makes: 1 dozen
Ingredients:
- 2 cups all-purpose flour
- 5 tablespoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled butter, cut into bits
- 1 cup buttermilk
- 1/2 cup finely chopped walnuts
- 1 tablespoon heavy cream
- 1/4 teaspoon ground cinnamon
Directions:
Preheat the oven to 425. Grease a baking sheet and set aside.
In a large mixing bowl, whisk together the flour, 3 tablespoons of the sugar, the baking powder, baking soda, and salt. Add the butter.
Work it in quickly with your fingertips
Until the mixture is crumbly
Add the buttermilk and walnuts. Stir just till the dry ingredients are moistened.
Transfer the dough to a lightly floured work surface and knead about 8 times.
Divide the dough in half.
Pat each half into a circle about 3/4 inch thick.
Cut each circle into 6 wedges. Arrange the wedges on the prepared baking sheet about 1/2 inch apart.
In a small bowl, combine the cream, cinnamon, and remaining 2 tablespoons sugar, and stir until well blended. Brush the tops of the wedges with the mixture
Bake in the center of the oven till golden, 12 to 15 minutes.
Enjoy!
Thanks for visiting The Bread Experience Bread-Baking Blog.
Happy Baking!
Cathy
Here are some additional Scone recipes and bread-making resources:
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