Walnut, Golden Raisin, and Fennel Seed Scones
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 cups all purpose flour
- 1/3 cup sugar
- 1/2 cup buttermilk
- 1 tablespoon fennel seeds
- 2 large egg yolks
- 1/2 cup golden raisins
- 1/3 cup chopped toasted walnuts
- Carbohydrate 28 g(9%)
- Cholesterol 62 mg(21%)
- Fat 9 g(14%)
- Fiber 1 g(5%)
- Protein 4 g(9%)
- Saturated Fat 4 g(22%)
- Sodium 142 mg(6%)
- Calories 209
Preparation Preheat oven to 400°F. Butter large baking sheet. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Add butter. Using fingertips, blend mixture until coarse meal forms. Whisk egg yolks and buttermilk in small bowl to blend. Slowly stir egg mixture into flour mixture. Gently stir in raisins, walnuts, and fennel seeds. Turn dough out onto lightly floured work surface and knead gently just until smooth, about 4 turns. Divide dough in half; pat each half into 6-inch round. Cut each round into 6 wedges. Transfer scones to prepared baking sheet. Brush with egg glaze. Bake until scones are light brown, about 17 minutes. Serve warm or at room temperature.
Preparation Preheat oven to 400°F. Butter large baking sheet. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Add butter. Using fingertips, blend mixture until coarse meal forms. Whisk egg yolks and buttermilk in small bowl to blend. Slowly stir egg mixture into flour mixture. Gently stir in raisins, walnuts, and fennel seeds. Turn dough out onto lightly floured work surface and knead gently just until smooth, about 4 turns. Divide dough in half; pat each half into 6-inch round. Cut each round into 6 wedges. Transfer scones to prepared baking sheet. Brush with egg glaze. Bake until scones are light brown, about 17 minutes. Serve warm or at room temperature.
