April 02, 2018
Breads, Breakfast, Nuts/Seeds,
Walnut, Fruit, Raisin, Oven Bake, Vegetarian, Flour, Kosher Dairy more
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"Recipe source: Bon Appetit (April 2004)"
Preheat oven to 400 degrees F.
Butter baking sheet.
Whisk dry ingredients (flour - salt) in a large bowl to blend. Add butter. Using fingertips, blend mixture until coarse meal forms. Whisk egg yolks and buttermilk in small bowl to blend. Slowly stir egg mixture into flour mixture. Gently stir in raisins, walnuts and fennel seeds. Turn dough out onto lightly floured work surface and knead gently just until smooth (4 turns). Divide dough in half and pat each half into a 6 inch round. Cut each round into 6 wedges. Transfer scones to prepared baking sheet. Brush with egg glaze (egg beaten with water). Bake until scones are light brown (17-20 minutes). Serve warm or at room temperature.
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