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Name: Lemon Walnut Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 tb Freshly grated lemon rind; 2/3 c Raisins; 1/4 c Firmly packed light brown; 1 tb Double-acting baking powder; 3/4 c Walnuts chopped; 1 lg Egg; 1/2 c Buttermilk; 1 ts Salt; 1 1/3 c Unbleached all-purpose flour; 3/4 Stick (6 Tbsp) cold unsalted; 3/4 ts Baking soda; 2/3 c Whole-wheat flour

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INGREDIENTS

1 1/2 tb Freshly grated lemon rind
2/3 c Raisins
1/4 c Firmly packed light brown
1 tb Double-acting baking powder
3/4 c Walnuts ; chopped
1 lg Egg
1/2 c Buttermilk
1 ts Salt
1 1/3 c Unbleached all-purpose flour
3/4 Stick (6 Tbsp) cold unsalted
3/4 ts Baking soda
2/3 c Whole-wheat flour

Servings

INSTRUCTIONS

* 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.

NOTES

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Lemon Walnut Scones

1 1/2 tb Freshly grated lemon rind
2/3 c Raisins
1/4 c Firmly packed light brown
1 tb Double-acting baking powder
3/4 c Walnuts chopped
1 lg Egg
1/2 c Buttermilk
1 ts Salt
1 1/3 c Unbleached all-purpose flour
3/4 Stick (6 Tbsp) cold unsalted
3/4 ts Baking soda
2/3 c Whole-wheat flour

*   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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Nutrition

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Serving Size: 1 Serving (118g)
Recipe Makes: 6 Servings

Calories: 351
Calories from Fat: 101 (29%)

Amt Per Serving		% DV

	Total Fat 11.2g	15 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 7.2g
Cholesterol 36.1mg		11 %
Sodium 380.5mg		13 %
Potassium 471.7mg		12 %
Total Carbohydrate 59g		17 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 54.2g
Protein 9.2g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 351

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