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    Prune-Walnut Scones


    Source of Recipe


    Penny Halsey

    List of Ingredients




    4 cups All-purpose flour
    2 tablespoons Sugar
    1 tablespoon Baking powder
    1 teaspoon Salt
    1/2 teaspoon Baking soda
    2/3 cup Vegetable shortening
    1 cup Walnuts -- chopped
    1/2 cup Prunes -- coarsely chopped
    1 1/3 cups Buttermilk

    Recipe



    Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. With a pastry blender, or two knives, cut in the shortening until mixture resembles coarse crumbs. Set aside 1/4 cup walnuts. Add remaining walnuts and the prunes to dry ingreditnts; toss until well combined. Add buttermilk and mix lightly with a fork until mixture clings together and forms a soft dough.

    Turn dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin, roll one half of the dough into a 7-inch round; cut into 4 wedges. Repeat with remaining dough.

    Place scones one inch apart on prepared pan. Pierce tops with the tines of a fork and sprinkle with reserved walnuts. Bake for 15 to 18 minutes, or until golden brown. Serve warm.

 

 

 

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