Walnut, Golden Raisin, and Fennel Seed Scones

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30 minutes 12 Servings Print RecipeEmail Recipe


2cupall-purpose flour
2teaspoonbaking powder
6tablespoonunsalted butter (chilled and cut into 1/2 inch cubes)
2largeegg yolks
1⁄2cupgolden raisins
1⁄3cupchopped toasted walnuts
1tablespoonfennel seeds
1largeegg (beaten to blend with 1 tablespoon water – for glaze)


Heat 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 prepared baking sheet. Brush with egg glaze. Bake until scones are light brown, about 17 minutes. Serve warm or at room temperature.

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