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Back to Breads
Great with breakfast, instead of toast, or as a snack.
Ingredients:
1 cup bran breakfast cereal
2/3 cup buttermilk, or skim milk with a scant Tbsp of lemon juice or white vinegar added
1 cup flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 cup margarine
Procedure:
In a small bowl, mix breakfast cereal and buttermilk. Let stand for at least 5 minutes. In a medium bowl, combine
the flour, sugar, baking powder and baking soda, mixing well. Cut in the margarine with a pastry blender or two knives.
The mixture should resemble coarse bread crumbs. Stir in the cereal and milk mixture, just until soft dough forms.
Turn dough out on to a lightly floured surface and knead for about 2 minutes until dough is smooth. Roll or pat out
to a 12 by 4 inch rectangle and cut into 4 inch squares. Cut each square into 4 triangles. Place scones on an
ungreased cookie sheet and bake at 425 F for 12 to 15 minutes. Serve warm or reheated in the microwave.
Serving Size:Each scone, one twelveth of recipe, contains approximately
210 calories, 5 g protein, 33 g carbohydrates, 8 g fat (2 g saturated), 5 g dietary fiber, 0 mg cholesterol, 410 mg sodium,
9 g sugars
Diabetic Exchange - 2 bread/starch, 1 fat, 1 milk
12 scones
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