Walnut Raisin Biscuits (or scones)
There’s not a lot of difference between a scone and an American biscuit except the shape. Either way these not-too-sweet biscuits are perfect quick bread for a weekend morning, great with a cup of tea or coffee split in half with a generous spoon of jam or marmalade on top.
2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cut into small cubes
3/4 cup chopped walnuts
1/2 cup raisins
3/4 cup buttermilk (or ¾ cup regular milk with 1 teaspoon lemon juice added)
1 egg yolk beat with 1 tablespoon milk
In a large bowl combine flour, sugar, baking powder, baking soda and salt.
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.
Gather the dough into a ball and gently knead for about 30 seconds on lightly floured board till the dough just comes together.
Roll or pat out 3/4 inch thick. With a chef’s knife cut into 3 inch triangles (for scones) or cut into rounds with a biscuit cutter (for biscuits). Place, spaced 1inch apart, on a greased baking sheet. Brush tops with the beaten egg & milk.
Bake in center of 425 degree F until nicely browned. Serve warm with butter or jam.