Lemon-Walnut Scones
Home-baked scones for breakfast on the weekend. These are really good ones.
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READY IN: 32mins
YIELD: 8-10 scones
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄3cups all-purpose flour
- 1⁄4cup firmly packed light brown sugar
- 1tablespoon double-acting baking powder
- 3⁄4teaspoon baking soda
- 1teaspoon salt
- 6
- 2⁄3
- 1⁄3cup miller bran bran flour
- 3⁄4cup chopped walnuts
- 2⁄3cup raisins
- 1 1⁄2tablespoons grated fresh lemon rind
- 1large egg
- 1⁄2cup buttermilk
an egg wash
- 1large egg yolk, beaten with
- 1teaspoon water
-
- assorted jam
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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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