Lemon Walnut Scones
Ingredients| 1 1/3 cup unbleached all-purpose flour 1/4 cup firmly packed light brown sugar 1 tbsp double-acting baking powder 3/4 tsp baking soda 1 tsp salt 3/4 stick (6 tbsp) cold unsalted butter, , cut into bits 2/3 cup whole-wheat flour 1/3 cup miller s bran (try a natural food s, tore) 3/4 cup chopped walnuts 2/3 cup raisins 1 1/2 tbsp freshly grated lemon rind 1 large egg 1/2 cup buttermilk |
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* 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 3/4 inch thick round. Cut out rounds with a
2 or 2-1/4 inch cutter dipped in flour and arrange them on a buttered
baking sheet. Form the scraps into a ball, pat into 3/4 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.
Servings:
6
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