Side Pannel
Lemon Walnut Scones
Ingredients List
- 1 1/3 c Unbleached all-purpose flour
- 1/4 c Firmly packed light brown
- -sugar
- 1 tb Double-acting baking powder
- 3/4 ts Baking soda
- 1 ts Salt
- 3/4 Stick (6 Tbsp) cold unsalted
- -butter, cut into bits
- 2/3 c Whole-wheat flour
- 1/3 c Miller's bran (try a natural
- -food store)
- 3/4 c Chopped walnuts
- 2/3 c Raisins
- 1 1/2 tb Freshly grated lemon rind
- 1 lg Egg
- 1/2 c 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 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.
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.
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