Irish Breakfast Scones
Dairy-free, hearty whole wheat and bran Irish scones.
whole-wheat pastry flour
light corn syrup
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.