3/4 : c Water
3 : c Bread flour
1 : /2 tb Dry milk
1 : ts Salt
1 : /2 tb Butter
3/4 : c Lemon Yogurt
2 : tb Honey
1/2 : c Almonds, toasted & sliced
1 : tb Lemon peel
3 : tb Poppy seeds
2 : ts Lemon extract
2 : ts Yeast
0: * 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
1: Blend in the butter until mixture resembles coarse meal, and stir in the whole-wheat flour, bran, walnuts & raisins until the mixture is combined
2: 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
3: Knead the dough lightly on a floured surface for 30 seconds and pat it gently into a 3/4 inch thick round
4: Cut out rounds with a 2 or 2-1/4 inch cutter dipped in flour and arrange them on a buttered baking sheet
5: Form the scraps into a ball, pat into 3/4 inch thick round & repeat
6: 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
7: Serve the scones warm with the butter and jams
8: Per Serving: 230 calories, 5 gm protein, 30 gm carbohydrate, 11 gm fat, 39 mg cholestrol, 329 mg sodium
9: From Gemini's MASSIVE MealMaster collection at www
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11: com/~gemini