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Lemon-Walnut Scones

Home-baked scones for breakfast on the weekend. These are really good ones.

Ready In:
32mins
Yields:
Units:

ingredients

directions

  • Sift together flour, brown sugar, baking powder, soda and salt.
  • Blend in butter until mixture resembles coarse meal and stir in whole wheat flour, bran, walnuts and raisins.
  • In a small bowl, whisk together lemon rind, egg and buttermilk.
  • Add to flour mixture and stir with a fork until it just forms a sticky but manageable dough.
  • Knead dough lightly on a floured surface for 30 seconds and pat gently into a ¾ inch thick round.
  • Cut out rounds with a 2 – 2 ¼ inch cutter dipped in flour and arrange on a buttered baking sheet.
  • Form scraps into a ball, reshape and cut more rounds.
  • Brush tops with egg wash and bake in the middle of a preheated 390F oven for 15-17 minutes, or until golden.
  • Serve warm.
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RECIPE MADE WITH LOVE BY

@evelynathens
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@evelynathens
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"Home-baked scones for breakfast on the weekend. These are really good ones."
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  1. Sydney Mike
    With the raisins, whole wheat flour, zest & buttermilk, THESE SCONES HAVE GREAT TASTE, & I'd happily make them again especially for a satisfying breakfast! Great with a fruity butter or even a sweet honey butter! Thanks for the keeper! [Tagged, made & reviewed in the Bargan Basement cooking game]
    Reply
  2. evelynathens
    Home-baked scones for breakfast on the weekend. These are really good ones.
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