Lemon Pecan Scones

1⅓ cups unbleached all-purpose flour
¼ cup light brown sugar; firmly packed
1 tablespoon double-acting baking powder
¾ teaspoons baking soda
1 teaspoon sea salt
6 tablespoons cold unsalted butter; cut into ½-inch pieces
⅔ cups whole-wheat flour
⅓ cup Miller’s Bran (try a natural food store)
¾ cups Pecan Valley Pecan Pieces
⅔ cups raisins
1½ tablespoon freshly grated lemon rind
1 large egg
½ cup buttermilk
Egg wash, made by beating 1 large egg yolk with 1 teaspoon water

1. Preheat oven to 400ºF.
2. In a large mixing bowl, sift together the all-purpose flour, brown sugar, baking powder, soda and salt.
3. Blend in the butter until mixture resembles coarse meal, and stir in the whole-wheat flour, bran, pecans and raisins until the mixture is combined.
4. 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.
5. 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.
6. Bake the scones in the middle in a preheated oven for 15 to 17 minutes or until golden.
7. Serve the scones warm with the butter and jams.