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Bran and Buttermilk Scones Recipe

SPreviously posted and on Our Message Boards (a few tweaks added)

Bran and Buttermilk Scones Recipe
HEAT oven to 210o C/425oF
12 scones

1 Cup 100% All Bran Cereal
2/3 Cup buttermilk, small amount for brushing tops
1 Cup flour
2 Tbsp sugar
2 Tsp Baking Powder
1/2 Tsp baking soda
1/4 Cup (1/2 stick) butter or margarine

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 <sylviafraser46@googlemail.com> wrote:

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

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