Walnut Raisin Scones

Great subtle flavor and the dough is much easier to handle than my last attempt.

1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon grated lemon zest3/4 teaspoon lemon extract
1/4 cup butter, cubed
3/81/2 cup chopped walnuts
1/4 cup golden raisins or dried cranberries
3/8 cup buttermilk
1 tablespoon buttermilk
1 tablespoon white sugar
1 tablespoon chopped walnuts

1. In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
2. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 tablespoons of the nuts and the raisins. Mix in buttermilk with fork.
3. Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
4. Roll or pat out 3/4 inch thick. With a chef’s knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet.
5. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.
6. Bake in center of 400 degree F convection oven about 13 minutes or until nicely browned.

Makes 6.

Modified by me from Walnut Raisin Scones by Eleanor Johnson.