Lemonwalnutscones Recipes

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LEMON-WALNUT SCONES

Make and share this Lemon-Walnut Scones recipe from Food.com.

Provided by evelynathens

Categories     Scones

Time 32m

Yield 8-10 scones

Number Of Ingredients 17



Lemon-Walnut Scones image

Steps:

  • Sift together flour, brown sugar, baking powder, soda and salt.
  • Blend in butter until mixture resembles coarse meal and stir in whole wheat flour, bran, walnuts and raisins.
  • In a small bowl, whisk together lemon rind, egg and buttermilk.
  • Add to flour mixture and stir with a fork until it just forms a sticky but manageable dough.
  • Knead dough lightly on a floured surface for 30 seconds and pat gently into a ¾ inch thick round.
  • Cut out rounds with a 2 – 2 ¼ inch cutter dipped in flour and arrange on a buttered baking sheet.
  • Form scraps into a ball, reshape and cut more rounds.
  • Brush tops with egg wash and bake in the middle of a preheated 390F oven for 15-17 minutes, or until golden.
  • Serve warm.

1 1/3 cups all-purpose flour
1/4 cup firmly packed light brown sugar
1 tablespoon double-acting baking powder
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold butter, cut into bits
2/3 cup whole wheat flour
1/3 cup miller bran bran flour
3/4 cup chopped walnuts
2/3 cup raisins
1 1/2 tablespoons grated fresh lemon rind
1 large egg
1/2 cup buttermilk
1 large egg yolk, beaten with
1 teaspoon water
softened butter (to accompany)
assorted jam

DRIED CRANBERRY, WALNUT, AND LEMON SCONES

Provided by Jennifer Wickes

Categories     Berry     Citrus     Nut     Breakfast     Brunch     Bake     Quick & Easy     Cranberry     Lemon     Walnut     Fall     Shower     Bon Appétit     New Jersey     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 10



Dried Cranberry, Walnut, and Lemon Scones image

Steps:

  • Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
  • Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
  • Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.

2 tablespoons plus 1 cup sugar
2 tablespoons fresh lemon juice, divided
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon finely grated lemon peel
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
1 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts
1/2 cup (or more) chilled half and half, divided

LEMON WALNUT BARS

Make and share this Lemon Walnut Bars recipe from Food.com.

Provided by evelynathens

Categories     Bar Cookie

Time 50m

Yield 16 bars

Number Of Ingredients 15



Lemon Walnut Bars image

Steps:

  • For crust: Position rack in center of oven and preheat to 350°F.
  • Mix first 4 ingredients in a bowl, add butter and walnuts and cut in using fingertips until mixture forms coarse crumbs.
  • Firmly press crumbs on bottom of 9-inch square baking pan.
  • Bake crust until golden-brown, about 20 minutes.
  • Cool while preparing filling.
  • Maintain oven temperature.
  • For filling: Whisk ¾ cup sugar, eggs and peel in medium bowl until light and fluffy.
  • Whisk in lemon juice, flour and soda.
  • Pour over crust.
  • Bake until just set and edges are lightly-browned, about 12 minutes.
  • Sprinkle chopped walnuts over.
  • Cut into squares, sift icing sugar over, and top each square with a walnut half.

Nutrition Facts : Calories 157.8, Fat 7.1, SaturatedFat 3.1, Cholesterol 37.9, Sodium 71.5, Carbohydrate 22.4, Fiber 0.5, Sugar 15.5, Protein 2.2

1 cup all-purpose flour
2/3 cup packed golden brown sugar
1 tablespoon freshly grated lemon zest
1 pinch salt
6 tablespoons chilled butter, cut into pieces
1/4 cup untoasted walnut pieces, ground coarse
3/4 cup sugar
2 large eggs
1 tablespoon freshly grated lemon zest
1/3 cup fresh lemon juice
1 teaspoon all-purpose flour
1/4 teaspoon baking soda
3 tablespoons coarsely chopped toasted walnuts
icing sugar
walnut halves

CINNAMON WALNUT SCONES

Lovely scones that I personaly make with Splenda replacing the sugar and 1 tsp of cinnamon They look most inviting with a fanned strawberry on top for garnish,

Provided by Annacia

Categories     Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10



Cinnamon Walnut Scones image

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.

1 3/4 cups all-purpose flour
1/4 cup finely chopped walnuts
4 1/2 teaspoons sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (or to taste)
1/4 cup cold butter or 1/4 cup margarine
2 eggs
1/3 cup whipping cream
1/4 cup buttermilk

LEMON SCONES

These sunny lemon scones are perfect for breakfast or to enjoy as a treat in the afternoon with a cup of tea.

Provided by Martha Stewart

Categories     Bread Recipes

Time 1h30m

Yield Makes 8 Scones

Number Of Ingredients 10



Lemon Scones image

Steps:

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined.
  • Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined.
  • Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
  • Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely.
  • In a medium bowl, whisk confectioners' sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.

1/3 cup plus 1 tablespoon granulated sugar
2 tbsp. packed finely grated lemon zest plus 1 to 2 tablespoons juice from 2 large lemons
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, frozen
1 large egg
3/4 cup heavy cream, plus 1 tablespoon for brushing
1 cup confectioners' sugar

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