Prune Walnut Scones Recipes

Steps:

• In a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. , Combine eggs and cream; stir into dry ingredients just until moistened. Turn onto a floured surface; gently pat into a 7-in. circle, 3/4-in. thick. Cut into eight wedges. , Separate wedges; place on a lightly greased baking sheet. Brush tops with buttermilk. Let stand for 15 minutes. Bake at 450° for 14-16 minutes or until golden brown.

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
• Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.

Steps:

• Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool.
• Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
• Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
• Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
• Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

Steps:

• Heat oven to 425 degrees F. Grease a large baking sheet. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut the shortening in until mixture resembles coarse crumbs.
• Set aside 1/4 cup walnuts. Add remaining walnuts and the prunes to dry ingredients; toss until combined. Add buttermilk and mix lightly with fork until mixture clings together and forms a soft dough.
• Turn dough out onto lightly floured surface and knead gently 5-6 times. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough.
• Place scones 1 inch apart on greased baking sheet. Pierce tops with tines of fork and sprinkle with reserved walnuts. Bake scones for 15-18 minutes or until golden brown. Serve warm.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter in a food processor and pulse until you can't feel any lumps of butter (or rub in any remaining lumps with your fingers).
• Halve and stone 100g prunes and add them to the pulsed dry flour mixture along with 40g chopped flaked almonds. Add a few drops vanilla extract to the buttermilk before combining with the flour mixture.
• Use a knife to quickly combine everything together to form a dough - stop when it has just combined and don't overmix it.
• Tip the dough onto a floured surface and lightly bring it together with your hands a couple of times. Press out gently until about 4cm thick, then stamp out 6-7cm roundsor cut into squares or triangles (pat the dough into a neat rectangle first to ensure straight edges). Re-shape any trimmings until all the dough is used. Brush the tops with a beaten egg before baking. Spread out on a lightly floured baking sheet and bake for 10-12 mins or until well risen and golden.

Steps:

• Preheat the oven to 400 degrees. Line a baking sheet with parchment.
• Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade or in a standing mixer fitted with the paddle. Add the walnut oil, butter and lemon zest and mix at medium speed or pulse in the food processor until the mixture is crumbly.
• Combine the buttermilk and vanilla, and with the machine running, add the liquid to the flour mixture. Mix just until the ingredients come together. Stop the machine and add the apple and walnuts, then mix or pulse to combine.
• Drop by heaped tablespoons onto the baking sheet and bake 15 to 20 minutes, until lightly browned. Remove from the heat and allow to cool, or serve warm.

Steps:

• Preheat oven to 375 F.
• Put flour, soda, powder, salt and cardamom into large bowl, mix well.
• In another bowl, beat together sour cream, egg, lemon peel and sugar.
• Cut butter into flour mixture until it resembles coarse sand.
• Add prunes to flour/butter and toss to distribute evenly.
• Add sour cream mixture and stir with a spoon until a sticky dough forms.
• Drop by 1/3 cupfuls of dough 2 inches apart on an ungreased cookie sheet.
• Bake 20 to 25 minutes, until golden brown.
• Cool, loosely covered with a dish towel, on a wire rack.

Steps:

• In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs.
• Combine eggs and cream, stir into dry ingredients just until moistened.
• Turn onto a floured surface, gently pat into a 7-inch circle, 3/4 inch thick.
• Cut tino 8 wedges.
• Separate wedges, place on a greased baking sheet.
• Brush top with buttermilk and let rest 15 minutes.
• Bake at 400 degrees for 14-16 minutes, or until golden brown.