WALNUT, GOLDEN RAISIN, AND FENNEL SEED SCONES

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Walnut, Golden Raisin, and Fennel Seed Scones image

Categories     Bread     Fruit     Nut     Breakfast     Brunch     Bake     Raisin     Walnut     Fennel     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 11

2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1/2 cup buttermilk
1/2 cup golden raisins
1/3 cup chopped toasted walnuts
1 tablespoon fennel seeds
1 large egg beaten to blend with 1 tablespoon water (for glaze)

Steps:

  • 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.

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