Prune Walnut Scones

Prune Walnut Scones Recipe

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Prunes lend a nice sweetness to the tartness of the buttermilk in these scones.


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8 scones
20 Min
15 Min


  • 4 c
    unsifted all-purpose flour
  • 2 Tbsp
  • 1 Tbsp
    baking powder
  • 1 tsp
  • 1/2 tsp
    baking soda
  • 2/3 c
    vegetable shortening (or butter)
  • 1 c
    chopped walnuts
  • 1/2 c
    pitted prunes, coarsely chopped
  • 1 1/3 c

How to Make Prune Walnut Scones


  1. Heat oven to 425 degrees F. Grease a large baking sheet. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut the shortening in until mixture resembles coarse crumbs.
  2. Set aside 1/4 cup walnuts. Add remaining walnuts and the prunes to dry ingredients; toss until combined. Add buttermilk and mix lightly with fork until mixture clings together and forms a soft dough.
  3. Turn dough out onto lightly floured surface and knead gently 5-6 times. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough.
  4. Place scones 1 inch apart on greased baking sheet. Pierce tops with tines of fork and sprinkle with reserved walnuts. Bake scones for 15-18 minutes or until golden brown. Serve warm.

Printable Recipe Card

About Prune Walnut Scones

Course/Dish: Other Breakfast
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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