Irish Breakfast Scones
Dairy-free, hearty whole wheat and bran Irish scones.
Yield
6 servingsPrep
15 minCook
20 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat pastry flour
|
|
| 79 | ml |
whole-wheat flour
|
*
|
| 177 | ml |
bran
|
|
| 5 | ml |
baking powder
|
|
| 3E+1 | ml |
margarine
|
*
|
| 3E+1 | ml |
light corn syrup
|
|
| 237 | ml |
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.
