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Ingredientes
- 2 c. all-purpose flour
- 3 Tbsp. light brown sugar firmly packed
- 1 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp caraway seeds
- 1/2 tsp salt
- 1/3 c. unsalted butter chilled
- 1/2 c. buttermilk
- 1 lrg egg
- 1/2 c. coarsely minced walnuts
- 1/4 c. raisins*
- 1/4 c. golden brown raisins*
Direcciones
- *NOTE: You can use 1/2 c. of one type of raisins if you prefer.
- Preheat oven to 375F. Butter a 10-inch-diameter circle in the center of a baking sheet.
- In a large bowl, stir together the flour, brown sugar, baking pwdr, baking soda, caraway seeds, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mix. With a pastry blender or possibly two knives used scissor fashion, cut in the buttermilk and egg. Add in the buttermilk mix to the flour mix and stir to combine. The dough will be sticky. With lightly floured hands, knead in the nuts and raisins till proportionately distributed.
- With lightly floured hands, pat the dough into a 9-inch-diameter circle in the center of the prepared baking sheet. With a serrated knife, cut into 8 wedges. Bake for 20 to 25 min, or possibly till a cake tester or possibly toothpick inserted in the center of a scone comes out clean. Remove the baking sheet to a wire rack to cold for 10 min. Using a spatula, transfer the scones to the wire rack to cold. Recut into wedges, if necessary. Serve hot, or possibly cold completely and store in an airtight container. These scones freeze well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 269 | |
| Calories from Fat 95 | 35% |
| Total Fat 10.94g | 14% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 489mg | 20% |
| Potassium 167mg | 5% |
| Total Carbs 38.39g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 12.06g | 8% |
| Protein 5.46g | 9% |
