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Lemon Walnut Scones

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Recipe

 

Yield

servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ⅓ cups all-purpose flour
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¼ cup brown sugar, light
firmly packed
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1 tablespoon baking powder
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¾ teaspoon baking soda
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1 teaspoon salt
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6 tablespoons butter
cold, cut into bits
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cup whole-wheat flour
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cup bran
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¾ cup walnuts
chopped
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cup raisins, seedless
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1 ½ tablespoons lemon zest
freshly grated
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1 large eggs
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½ cup buttermilk
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Ingredients

Amount Measure Ingredient Features
315 ml all-purpose flour
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59 ml brown sugar, light
firmly packed
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15 ml baking powder
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3.8 ml baking soda
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5 ml salt
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9E+1 ml butter
cold, cut into bits
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158 ml whole-wheat flour
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79 ml bran
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177 ml walnuts
chopped
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158 ml raisins, seedless
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23 ml lemon zest
freshly grated
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1 large eggs
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118 ml buttermilk
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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.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 62948% from fat
 % Daily Value *
Total Fat 33g 52%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 869mg 36%
Total Carbohydrate 25g 25%
Dietary Fiber 8g 34%
Sugars g
Protein 34g
Vitamin A 12% Vitamin C 7%
Calcium 16% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 

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