Irish Breakfast Scones
63
Dairy-free, hearty whole wheat and bran Irish scones.
Ingredients
| 1 ½ | cups |
whole-wheat pastry flour
|
|
| ⅓ | cup |
whole-wheat flour
|
* |
| ¾ | cup |
bran
|
|
| 1 | teaspoon |
baking powder
|
|
| 2 | tablespoons |
margarine
|
* |
| 2 | tablespoons |
light corn syrup
|
|
| 1 | cup |
soy milk
|
Directions
Mix dry ingredients.
Add margarine and mix well. Add the syrup and enough milk to make a loose dough.
Turn onto a floured board and knead until smooth.
Roll out into a square with a thickness of about ¾ inch.
Cut dough in half, then into quarters and then to eights.
Bake on a lightly floured baking sheet at 400℉ (200℃) for approximately 20 minutes.
Cool on a wire rack.
Split and serve with whole fruit preserves.
