Lemon Walnut Scones

Directions

1. 1

   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 t Salt 3/4

2. 2

   Blend in the butter until mixture resembles coarse meal, and stir in the whole-wheat flour, bran, walnuts & raisins until the mixture is com

3. 3

   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

4. 4

   Knead the dough lightly on a floured surface for 30 seconds and pat it gently into a 3/4 inch thick round

5. 5

   Cut out rounds with a 2 or 2-1/4 inch cutter dipped in flour and arrange them on a buttered baking sheet

6. 6

   Form the scraps into a ball, pat into 3/4 inch thick round & repeat

7. 7

   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

8. 8

   Serve the scones warm with the butter and jams