Lemon Walnut Scones

Directions

• egg wash, made by beating 1 large egg yolk with 1 teaspoon water * softened butter, assorted jams as accompaniments 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 ¾ inch thick round. Cut out rounds with a 2 or 2¼ inch cutter dipped in flour and arrange them on a buttered baking sheet. Form the scraps into a ball, pat into ¾ 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 pre-heated 400℉ (200℃) oven for 15 to 17 minutes or until golden. Serve the scones warm with the butter and jams.