Lemon Walnut Scones Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/3 cup: Unbleached all-purpose flour,
1/4 cup: Firmly packed light brown sugar,
1 tbsp: Double-acting baking powder,
3/4 tsp: Baking soda,
1 tsp: Salt,
3/4 Stick: , (6 Tbsp) cold unsalted butter, cut into bits
2/3 cup: Whole-wheat flour,
1/3 cup: Millers bran, try a natural food store
3/4 cup: Chopped walnuts,
2/3 cup: Raisins,
1 1/2 tbsp: Freshly grated lemon rind,
1 large: Egg,
1/2 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
: breads