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Heat oven to 425. Grease large baking sheet. In large bowl, combine flour, sugar, baking powder, salt, and baking soda. Cut in shortening until mixture resembles coarse crumbs.
Add walnuts and prunes to dry ingredients; toss until well combined. Add buttermilk and mix lightly with fork until mixture clings together and forms a soft dough.
Turn dough out onto lightly floured surface and knead gently 5 or 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.
Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork. Brush tops with water.
Bake scones 15-18 minutes or until golden brown.
Makes 8 scones.