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 ingredients; 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.
This scone recipe is provided for entertainment purposes and not for redistribution. There may be errors in this publication so before hosting your next tea party, be sure to perfect your preparation method and fine tune your ingredients. Although scones are easy to prepare, there is an art to making them the right consistency and thickness. Don't forget to include Imperial Tea Garden® brand teas at your next tea party.