These were the most delicious little treats. They are buttery and flaky just the way a perfect scone should be. A few months ago I ordered a non-stick scone pan and after I had it I really was not sure about how they would turn out but I have to admit that I doubt I will ever make scones without it again. For you Americans out there you can also make biscuits in the pan as well. I am always afraid to over handle the dough (like when you make Southern biscuits) but I really do not think that applies to this recipe because I surely over handeled the dough and they came out so risen and fluffy. If you want your scones to be nice and flaky then make sure your butter is cold before using. Of course you need a nice cup of hot tea on the side.
3 cups all-purpose flour
1/3 cup brown sugar
2 tablespoons dried milk powder
1/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
1/2 cup chopped walnuts
2 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 teaspoon orange zest
1 cup buttermilk (I used laban)
1. Preheat your oven to 425F and lightly grease the scone pan. In a large mixing bowl, whisk together all the dry ingredients. Cut in the butter just until the mixture is crumbly. Fold in walnuts.
2. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and liquid. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
3. Add about 2 tablespoons of mixture into each scone pan wedge. Bake the scones in the oven for 15 to 18 minutes, or until lightly browned. Remove them from the oven and let them sit for 4 to 5 minutes to firm before removing them from the pan.
Yields: 18 scones
slightly adapted from King Arthur Flour