Recipe - Lemon Walnut Scones

1 1/3 cup Unbleached allpurpose flour
One fourth cup Firmly packed light brown
sugar
1 tablespoon Doubleacting baking powder
Three fourths teaspoon Baking soda
1 teaspoon Salt
Three fourths Stick (6 Tbsp) cold unsalted
butter, cut into bits
2/3 cup Wholewheat flour
1/3 cup Miller's bran (try a natural
food store)
Three fourths cup Chopped walnuts
2/3 cup Raisins
1 One half tablespoon Freshly grated lemon rind
1 lg Egg
One half cup 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 wholewheat
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 Three fourths inch thick round. Cut out rounds with
a 2 or 2One fourth inch cutter dipped in flour and arrange them on a buttered
baking sheet. Form the scraps into a ball, pat into Three fourths 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 preheated 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini