Lemon Walnut Scones

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 Stick (6 Tbsp) cold unsalted

-butter, cut into bits 2/3 c Whole-wheat flour

1/3 c Miller's bran (try a natural

-food store) 3/4 c Chopped walnuts

2/3 c Raisins

1 1/2 tb Freshly grated lemon rind

1 lg Egg

1/2 c Buttermilk

* 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.