Lemon Walnut Scones
Makes 12 scones

1 1/3 cups unbleached all-purpose flour
1/4 cup firmly packed light brown sugar
1 tablespoon double-acting baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2/3 cup whole-wheat flour
1/3 cup miller's bran (available at natural foods stores and some supermarkets)
3/4 cup chopped walnuts
2/3 cup raisins
1 /2 tablespoons freshly grated lemon rind
1 large egg
1/2 cup buttermilk
An egg wash, made by beating 1 large egg yolk with 1 teaspoon water
Softened butter as an accompaniment
Assorted jams, lemon curd and clotted or double Devon cream as accompaniments

Into a bowl sift together the unbleached flour, the brown sugar, the baking powder, the baking soda, and the salt, blend in the butter until the mixture resembles coarse meal, and stir in the whole-wheat flour, the bran, the walnuts, and the raisins until the mixture is combined.

In a small bowl whisk together the rind, the egg, and the buttermilk, add the mixture to the hour 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- to 2 1/4-inch cutter dipped in flour and arrange them on a buttered baking sheet. Form the scraps into a ball, pat the dough into a 3/4-inch-thick round, and cut out rounds in the same manner.

Arrange the rounds on the baking sheet, brush the tops With the egg wash, and bake the scenes in the middle of a preheated 400F oven for 15 to 17 minutes, or until they are golden.

Serve the scones warm with the jams or curd and clotted or double Devon cream.