Lemon-Walnut Scones

Name: Lemon-Walnut Scones
Ingredients: 1 1/3 cups all-purpose flour; 1/4 cup firmly packed light brown sugar; 1 tablespoon double-acting baking powder; 3/4 teaspoon baking soda; 1 teaspoon salt; 6 tablespoons cold butter, cut into bits; 2/3 cup whole wheat flour; 1/3 cup miller bran bran flour; 3/4 cup chopped walnuts; 2/3 cup raisins; 1 1/2 tablespoons grated fresh lemon rind; 1 large egg; 1/2 cup buttermilk; an egg wash; 1 large egg yolk, beaten with; 1 teaspoon water; softened butter (to accompany); assorted jam

18 ingredients

9 steps

Ingredients

1 1/3 cups all-purpose flour
1/4 cup firmly packed light brown sugar
1 tablespoon double-acting baking powder
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold butter, cut into bits
2/3 cup whole wheat flour
1/3 cup miller bran bran flour
3/4 cup chopped walnuts
2/3 cup raisins
1 1/2 tablespoons grated fresh lemon rind
1 large egg
1/2 cup buttermilk
an egg wash
1 large egg yolk, beaten with
1 teaspoon water
softened butter (to accompany)
assorted jam

Directions

1

Sift together flour, brown sugar, baking powder, soda and salt.
2

Blend in butter until mixture resembles coarse meal and stir in whole wheat flour, bran, walnuts and raisins.
3

In a small bowl, whisk together lemon rind, egg and buttermilk.
4

Add to flour mixture and stir with a fork until it just forms a sticky but manageable dough.
5

Knead dough lightly on a floured surface for 30 seconds and pat gently into a 3/4 inch thick round.
6

Cut out rounds with a 2 - 2 1/4 inch cutter dipped in flour and arrange on a buttered baking sheet.
7

Form scraps into a ball, reshape and cut more rounds.
8

Brush tops with egg wash and bake in the middle of a preheated 390F oven for 15-17 minutes, or until golden.
9

Serve warm.