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Irish Breakfast Scones


Dairy-free, hearty whole wheat and bran Irish scones.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


1 ½ cups whole-wheat pastry flour
cup whole-wheat flour
¾ cup bran
1 teaspoon baking powder
2 tablespoons margarine
2 tablespoons light corn syrup
1 cup soy milk


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 2647% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 32mg 1%
Total Carbohydrate 20g 20%
Dietary Fiber 6g 25%
Sugars g
Protein 14g
Vitamin A 6% Vitamin C 0%
Calcium 13% Iron 30%
* based on a 2,000 calorie diet How is this calculated?


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