Lemon walnut scones

Yield: 6 Servings

Ingredients:

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

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.