Lemon Walnut Scones
Submitted by bobdee
Lemon walnut scones with toasty whole wheat, bran, crunchy walnuts, and bright lemon zest. A heartier, fiber-rich scone with sweet raisins and a glossy egg-yolk-washed top.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
30 minThese scones skew hearty and grain-forward. The dough mixes white and whole wheat flour with a hit of bran, then folds in chopped walnuts, plump raisins, and a generous tablespoon and a half of fresh lemon zest. The result is a scone that tastes like a hearty breakfast: nutty, faintly tangy, lightly sweet from brown sugar.
The lemon zest is the lift. Whole wheat and bran can taste a bit dense and earthy on their own; the citrus oils cut through and make every bite feel brighter than the heavy ingredient list suggests. Buttermilk and an egg keep the texture tender despite all the fiber.
A single egg yolk beaten with water gets brushed on top before baking. That yolk wash gives a deep golden, almost lacquered finish. Serve warm with softened butter and assorted jams; the directions call for a proper spread, and these scones earn it.
Pro Tips
- Toast the walnuts in a dry skillet for 5 minutes before chopping. Toasted nuts amplify the nutty flavor and stand up against the whole wheat.
- Use a microplane for the lemon zest and avoid the bitter white pith. Work the zest into the brown sugar with your fingertips to release the citrus oils.
- Chop the walnuts into smallish pieces (about pea-sized). Big chunks sink and leave gaps; small pieces distribute evenly.
- Don’t skip the egg yolk wash. Plain milk or buttermilk gives lighter color; the yolk is what creates that deep golden, glossy top.
Variations
- Swap raisins for dried cranberries or chopped dried apricots for a tarter fruit profile.
- Substitute toasted pecans or hazelnuts for the walnuts.
- Add 1 teaspoon ground cardamom or cinnamon for warm spice that pairs with the whole wheat.
Ingredients
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.
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