Best 3 Lemon Walnut Scones Recipes

Lemon walnut scones are a delightful and versatile treat that can be enjoyed for breakfast, brunch, or as an afternoon snack. With their bursts of citrusy lemon flavor and the nutty crunch of walnuts, these scones are a perfect balance of sweet and savory. Whether you prefer a classic scone with a crumbly texture or a moist and tender bite, you're bound to find the perfect recipe for your taste. From simple one-bowl recipes to more elaborate creations with glazes and fillings, there's a lemon walnut scone recipe out there to suit any skill level and occasion.

Here are our top 3 tried and tested recipes!

DRIED CRANBERRY, WALNUT, AND LEMON SCONES

Dried Cranberry, Walnut, and Lemon Scones image

Original recipe from Bon Appétit, November 2005 by Jennifer Wickes, Pine Beach, NJ. Jennifer Wickes of Pine Beach, New Jersey, writes: "I grew up in Bermuda learning to make English sweets like these scones. You can adapt the recipe to any season by adding a different mix of berries and nuts. This combination is perfect for fall." Posted for ZWT6.

Provided by kitty.rock

Categories Dessert

Time 38m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons sugar
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 chilled unsalted butter, diced
1 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts
1/2 cup chilled half-and-half, divided (or more if needed)

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 or use pastry cutter to cut in butter.
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.

Nutrition Facts : Calories 365.3, Fat 16.3, SaturatedFat 8.4, Cholesterol 34.2, Sodium 291.3, Carbohydrate 52.5, Fiber 1.8, Sugar 25.6, Protein 4.4

LEMON-WALNUT SCONES

Lemon-Walnut Scones image

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

Ingredients

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

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.

DRIED CRANBERRY, WALNUT, AND LEMON SCONES RECIPE - (4.8/5)

Dried Cranberry, Walnut, and Lemon Scones Recipe - (4.8/5) image

Provided by kmad

Number Of Ingredients 11

Ingredients

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
print a shopping list for this recipe

Steps:

PreparationPosition 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.

Tips:

Use cold butter: This will help create a flaky texture in your scones.
Don't overwork the dough: Overworking the dough will make the scones tough.
Chill the dough before baking: This will help the scones hold their shape in the oven.
Brush the scones with milk before baking: This will give them a golden brown crust.
Serve the scones warm: Scones are best enjoyed warm out of the oven.

Conclusion:

Lemon Walnut Scones are a delicious and easy-to-make breakfast or snack. With a few simple ingredients, you can create a batch of scones that are perfect for any occasion. Whether you are enjoying them with a cup of coffee or tea, or serving them as a dessert, these scones are sure to be a hit. So next time you are looking for a quick and easy treat, give Lemon Walnut Scones a try!