| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Breads |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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