SPreviously posted and on Our Message Boards (a
few tweaks added)
Bran and Buttermilk Scones Recipe
HEAT oven to 210o C/425oF
1 Cup 100% All Bran Cereal
buttermilk, small amount for brushing tops
1 Cup flour
2 Tbsp sugar
Tsp Baking Powder
1/2 Tsp baking soda
1/4 Cup (1/2 stick) butter or
Mix cereal and buttermilk in small bowl; let
stand for 5 minutes.
Mix flour, sugar, baking powder and baking soda in large
bowl. Cut in butter until mixture resembles coarse crumbs (this can be done in a
Food Processor). Stir in cereal mixture just until soft dough forms. Knead dough
on lightly floured surface until smooth, keep kneading to a minimum. Roll to
12x4-inch rectangle. Cut into 4-inch squares, cut each square into 4 triangles.
Place on ungreased cookie sheet. Brush with a little milk.
Bake for 12 to
15 minutes or until golden. Serve warm.
Tip: Recently discovered if your
scones last to the 2nd day, if you wrap the scone in kitchen towel and microwave
for approx 12 seconds, it will taste just as good as when it was first baked.
On Mon, Jun 19, 2017 at 2:32 PM, Sylvia Fraser
I have posted a recipe for Extra
Light Scones, using Strong Flour, on the Scottish Message Board. Rather than
take up too much space on the getting very busy newsletter. If my diminishing
memory serves me well???, I may have got the original idea from The Great
British Bake Off programme and did a few tweaks to it. It seems lengthy, but it
is really for the younger, newer scone baker rather than the Professional.
(='.'=) Sylvia in Scotland