Bran and Buttermilk Scones

[Sylvia]

Bran and Buttermilk Scones
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. 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.

Sylvia

[Sylvia]

I had the remnants of a pack of shop-bought blueberries, added them to the scone mix.

The scones were really good and I liked the fact that they were even healthier than the original recipe.

Sylvia

[dennydustin]

Traditional bran muffin recipes often contain buttermilk. Buttermilk enhances the texture and flavor of bran muffins in some recipes. I am happy to find your informative post.