1 1/3 cup unbleached all-purpose flour
1/4 cup firmly packed light brown sugar
1 tbsp double-acting baking powder
3/4 tsp baking soda
1 tsp salt
3/4 stick (6 tbsp) cold unsalted butter, , cut into bits
2/3 cup whole-wheat flour
1/3 cup miller's bran (try a natural food s, tore)
3/4 cup chopped walnuts
2/3 cup raisins
1 1/2 tbsp freshly grated lemon rind
1 large egg
1/2 cup buttermilk
A Recipe for
Lemon Walnut Scones
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
There's too much blood in my caffeine system. |
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This Recipe for Lemon Walnut Scones is one of thousands in the Recipes-to-go Fruit Cookbook.
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| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
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There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Herb Tip |
This is a recipe for Lemon Walnut Scones from the recipe cookbook of Recipes-to-go (Fruit)
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Food Tip |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
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Herb Tip |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
* 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.
Serves: 6
Lemon Walnut Scones Recipe brought to you by Recipes To-Go