Lemon walnut scones
6 Servings
Ingredients
| Quantity | 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 |
Directions
* 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.