I made these for a recent brunch and they were delicious. While they’re more traditional patted out and cut into triangles, I’m prefer making drop scones with a disher, and will do so next time. This keeps you from overworking the dough and they stay tender.
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon grated lemon zest
1/2 cup butter, cubed
3/4 cup chopped walnuts
3/4 cup buttermilk
2 tablespoons buttermilk
2 tablespoons white sugar
2 tablespoons chopped walnuts
1. In a food processor combine flour, sugar, baking powder, baking soda, salt and lemon peel.
2. Cut in butter until mixture resembles coarse meal. Mix in all but the 2 tablespoons of the nuts. Add buttermilk, pulse to just combine.
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. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.
5. Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.