Lemon walnut scones
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Lemon walnut scones
  Lemon    Scones    Walnuts  
Last updated 6/12/2012 1:27:15 AM. Recipe ID 62055. Report a problem with this recipe.
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      Title: Lemon walnut scones
 Categories: Breads
      Yield: 6 Servings
 
  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
 
  *   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.
 




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Recipe ID 62055 (Apr 03, 2005)

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