Lemon Walnut Scones Recipe




Lemon Walnut Scones Ingredients

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

 

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.


This is a recipe for Lemon Walnut Scones from the recipe cookbook of Recipes-to-go (Fruit)


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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Lemon Walnut Scones

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






Lemon Walnut Scones Directions

* 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

 

 

 

 

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Lemon Walnut Scones Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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