Lemon walnut scones

Yield: 6 Servings

Measure Ingredient
1⅓ cup Unbleached all-purpose flour
¼ cup Firmly packed light brown sugar
1 tablespoon Double-acting baking powder
¾ teaspoon Baking soda
1 teaspoon Salt
¾ Stick (6 Tbsp) cold unsalted butter, cut into bits
⅔ cup Whole-wheat flour
⅓ cup Miller's bran (try a natural food store)
¾ cup Chopped walnuts
⅔ cup Raisins
1½ tablespoon Freshly grated lemon rind
1 large Egg
½ cup Buttermilk

* egg wash, made by beating 1 large egg yolk with 1 tsp water * softened butter, assorted jams as accompaniments Into a bowl, sift together the unbleached flour, brown sugar, baking powder, soda & salt. Blend in the butter until mixture resembles coarse meal, and stir in the whole-wheat flour, bran, walnuts & raisins until the mixture is combined. In a small bowl, whisk together the rind, egg & buttermilk, add this mixture to the flour mixture and stir the mixture with a fork until it just forms a sticky but manageable dough. Knead the dough lightly on a floured surface for 30 seconds and pat it gently into a ¾ inch thick round. Cut out rounds with a 2 or 2-¼ inch cutter dipped in flour and arrange them on a buttered baking sheet. Form the scraps into a ball, pat into ¾ inch thick round & repeat. Arrange the rounds on the baking sheet, brush the tops with the egg wash, and bake the scones in the middle of a pre-heated 400 degree oven for 15 - 17 minutes or until golden. Serve the scones warm with the butter and jams. Per Serving: 230 calories, 5 gm protein, 30 gm carbohydrate, 11 gm fat, 39 mg cholestrol, 329 mg sodium.

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