Makes : 8 large scones
Raisin Buttermilk Scones
These rich scones come together easily – perfect for whipping up when company unexpectedly stops by.
- 425 ml or 1 3/4 cups all-purpose flour
- 25 ml or 2 tbsp granulated sugar
- 15 ml or 1 tbsp baking powder
- 2 ml or 1/2 tsp baking soda
- 1 ml or 1/4 tsp salt
- 50 ml or 1/4 cup butter
- 250 ml or 1 cup buttermilk or soured milk**
- 375 ml or 1 1/2 cups All-Bran Flakes* cereal
- 175 ml or 3/4 cup raisins or currants (optional)
- Sprinkle granulated sugar (Optional)
1. In large bowl, combine flour, sugar, baking powder, soda and salt. Using a fork, cut in margarine until mixture is crumbly. Set aside.
2. Stir together buttermilk and cereal. Let stand 2 minutes or until cereal is softened.
3. Stir cereal into dry ingredients until mixture comes together. On floured surface, knead dough gently 9 or 10 times. Transfer to lightly-greased baking sheet. pat into circle about 1 cm (1/2") thick. Sprinkle with additional sugar. Using large sharp knife, cut into 8 wedges (do not separate).
4. Bake at 220°C (425°F) 13-15 minutes or just until light golden brown. Serve warm.
** To sour milk, place 15 ml (1 tbsp) vinegar or lemon juice in measuring cup and add milk to make 250 ml (1 cup); let stand 5 minutes.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
What's psyllium fibre?
Psyllium fibre is a type of “soluble fibre” that forms a gel in the digestive system. This traps some of the cholesterol and removes it from the body.
Most Canadians only get about half of the recommended fibre per day§
Did you know fibre needs water to work effectively? Try to get at least 9 cups of fluids every day.