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1 1/3 cup Unbleached all-purpose Flour
1/4 cup Firmly packed light Brown Sugar
1 Tablespoon Double-acting Baking powder
3/4 teaspoon Baking Soda
1 teaspoon Salt
3/4 Stick (6 Tbsp) cold unsalted Butter, cut into bits
2/3 cup Whole-wheat Flour
1/3 cup Miller’s Bran (try a natural food store)
3/4 cup Chopped Walnuts
2/3 cup Raisins
1 1/2 Tablespoon freshly grated Lemon rind
1 Egg
1/2 cup Buttermilk
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Into a bowl, sift together the unbleached flour, brown sugar, baking powder, soda and salt. Blend in the butter until mixture resembles coarse meal, and stir in the whole-wheat flour, bran, walnuts and raisins until the mixture is combined. In a small bowl, whisk together the rind, egg and 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 and 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 F. oven for 15 - 17 minutes or until golden. Serve the scones warm with the butter and jams.
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