|
Post by Sylvia on Jun 28, 2009 9:18:20 GMT -6
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
|
|
|
Post by Sylvia on Sept 4, 2009 18:30:49 GMT -6
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
|
|
|
Post by dennydustin on Mar 28, 2012 23:40:55 GMT -6
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.
|
|