Lemon-Walnut Scones

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“Home-baked scones for breakfast on the weekend. These are really good ones.”
READY IN:
32mins
YIELD:
8-10 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together flour, brown sugar, baking powder, soda and salt.
  2. Blend in butter until mixture resembles coarse meal and stir in whole wheat flour, bran, walnuts and raisins.
  3. In a small bowl, whisk together lemon rind, egg and buttermilk.
  4. Add to flour mixture and stir with a fork until it just forms a sticky but manageable dough.
  5. Knead dough lightly on a floured surface for 30 seconds and pat gently into a ¾ inch thick round.
  6. Cut out rounds with a 2 – 2 ¼ inch cutter dipped in flour and arrange on a buttered baking sheet.
  7. Form scraps into a ball, reshape and cut more rounds.
  8. Brush tops with egg wash and bake in the middle of a preheated 390F oven for 15-17 minutes, or until golden.
  9. Serve warm.

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