How To make Lemon Walnut Scones
1 1/3 c Unbleached all-purpose flour
1/4 c Firmly packed light brown
-sugar 1 tb Double-acting baking powder
3/4 ts Baking soda
1 t Salt
3/4 Stick (6 Tbsp) cold unsalted
-butter, cut into bits 2/3 c Whole-wheat flour
1/3 c Miller's bran (try a natural
-food store) 3/4 c Chopped walnuts
2/3 c Raisins
1 1/2 tb Freshly grated lemon rind
1 lg Egg
1/2 c Buttermilk
* egg wash, made by beating 1 large egg yolk with 1 tsp water * softened butter, assorted jams as accompaniments Into a bowl, sift together the unbleached flour, brown sugar, baking powder, soda & salt. Blend in the butter until mixture resembles coarse meal, and stir in the whole-wheat flour, bran, walnuts & raisins until the mixture is combined. In a small bowl, whisk together the rind, egg & buttermilk, add this mixture to the flour mixture and stir the mixture with a fork until it just forms a sticky but manageable dough. Knead the dough lightly on a floured surface for 30 seconds and pat it gently into a 3/4 inch thick round. Cut out rounds with a 2 or 2-1/4 inch cutter dipped in flour and arrange them on a buttered baking sheet. Form the scraps into a ball, pat into 3/4 inch thick round & repeat. Arrange the rounds on the baking sheet, brush the tops with the egg wash, and bake the scones in the middle of a pre-heated 400 degree oven for 15 - 17 minutes or until golden. Serve the scones warm with the butter and jams. Per Serving: 230 calories, 5 gm protein, 30 gm carbohydrate, 11 gm fat, 39 mg cholestrol, 329 mg sodium.
How To make Lemon Walnut Scones's Videos
How to make the perfect scone with 92-year-old Muriel | Cooking | ABC Australia
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Join 92-year-old CWA member Muriel Halsted through a short but sweet tour of her classic scone recipe. The CWA decided to bring their scones into the virtual world after the cancellation of the Sydney Royal Easter Show last month.
The group often sells as many as 50,000 scones, tea and coffee products created by its members at the show each year, but has now opted to selling PDF recipes following a $5 donation for a plate of virtual scones.
ABC New England North West: Filmed by Amelia Bernasconi, Edited by Donal Sheil.
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The BEST Scones Recipe
If you’ve ever wanted to try your hand at making Homemade Scones From Scratch, you’ve come to the right place! My Best-Ever Scones Recipe is made with just a handful of pantry staples and can be loaded up with any of your favorite mix-ins, meaning flaky, buttery breakfast perfection is never far from reach.
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EASIEST SCONE RECIPE - Easy Healthy Tasty. Never Fail Scones. #WithMe New recipes every week.
Looking for the easiest scone recipe ever? Let me show you my never fail scones. Honestly this recipe super simple! If you enjoyed this recipe please like and subscribe for more Easy Healthy Tasty videos.
Ingredients:
3 cups self raising flour
300ml cream (35% fat)
300ml soda water/plain sparkling water
Cook in a hot oven at 220oC/430oF until they’re golden brown and sound hollow when you knock on them. This might take around 15-20mins, sometimes a little longer, depending on how big you make your scones.
Optional extras for Blueberry and White Chocolate scones:
1.5 cups frozen blueberries
1 cup white chocolate chips
Looking for a cookbook of 35 recipes, visit to grab a copy of Easy Healthy Tasty. Digital copies $9.99, Paperback $14.99(+p&h)
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BEST CRANBERRY WALNUT SCONES | EASY RECIPE|
#bread #baking #scones
Hello! we're back with another easy and simple recipe, we hope you enjoy!!
____▽INGREDIANTS▽____
● 3 cups Pastry Flour
● 1/4 cup Suger
● 4 tsp Baking Powder
● 1/2 tsp Salt
● 1 cup Butter, softened
● 2 tsp Orange Zest
● 3/4 cup Dried Cranberries
● 1/2 cup Walnut pieces
● 1/2 cup + 2 Tbsp Milk, divided
● 2 Eggs
● 1 Tbsp coarse Sugar (optional)
Preheat oven to 425℉. Line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder and salt. Add butter and mix until a crumbly dough forms. Add orange zest, dried cranberries, walnut pieces, 1/2 cup milk and eggs. Mix until a wet dough forms.
Scoop dough onto baking sheet. Using floured hands, shape into a round about 1 1/2 -inches thick. cut into 8 wedges. Brush tops with remaining 2 Tbsp milk and sprinkle with coarse sugar. Bake until golden, about 17-20 minutes. *makes 8 scones*.
this amazing recipe is from Bob mills.
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Lemon Poppy Seed Scones | Perfect EASY scone recipe!
If you’re looking for an all-purpose scone that delivers amazing flavor every time, then these lemon poppy seed scones are the answer. With both lemon zest and juice in the scone, the citrus flavor is super delicious without being too tart. Whether it’s for breakfast, brunch, or dessert, these will hit the spot and be everything you want!
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------------------------------
Skip ahead:
00:00 Intro
00:38 Mixing together the sugar and zest
02:20 Preparing the dry ingredients
03:16 Mixing together the wet ingredients
4:09 Adding in the butter
5:19 Shaping the scones
8:30 Preparing the glaze
10:34 Tasting the scone
INGREDIENTS
- 2 tbsp lemon zest
- 1/2 cup white granulated sugar
- 2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 tbsp baking powder
- 1 tbsp poppy seeds
- 1/2 cup buttermilk
- 1 large egg
- 2 tbsp lemon juice (about 1/2 of a lemon)
- 8 tbsp unsalted butter, cubed
- 2 tbsp raw sugar (for sprinkling)
For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
INSTRUCTIONS
- Preheat the oven to 400°F. Have a parchment-lined baking sheet ready and set it aside.
- In a large bowl, combine the lemon zest and sugar. Work the two together until the mixture resembles wet sand, 1 minute. Add the flour, salt, baking powder, and poppy seeds, and mix together. Add the cold pieces of cubed butter and toss with the flour mixture. Press pieces of butter between thumb and forefinger until the butter is worked into the flour with irregularly-sized pieces no bigger than a pea.
- In a separate bowl, combine the buttermilk, egg, and lemon juice. Beat until the egg is smooth, then add it to the dry ingredients. Using a fork, mix the scones together to form a wet and shaggy dough.
- Pour the shaggy dough onto a well-floured surface and knead it a few times until it comes together as a cohesive dough. Pat the dough into a 6-inch round disk. Cut the disk into eight equal triangles and place each scone on the parchment-lined baking sheet. Brush the tops of the scones with buttermilk and sprinkle with the raw sugar.
- Place the scones in the preheated 400℉ oven and bake until they are golden on top, 20-25 minutes. Once baked, remove the scones from the oven and cool.
- In a small bowl, combine the powdered sugar and lemon juice. Whisk until smooth. Once the scones are cooled, drizzle the tops with the glaze and serve.
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