Sunday, July 04, 2010

Two-Fer Scones

Or, "Six of One, Half Dozen of The Other". Originally from "Company's Coming Muffins & More" Cookbook, the "Rich Scones" quickly became a family favourite. When I started needing to kick up my fibre, I began to add a batch of the "Bran Cereal Scones"- a variation of "Current Scones", without the sugar.  Being down in numbers doesn't mean we've ceased to enjoy scones and tea for a Sunday supper, it just means we don't eat two dozen scones at a time. I've been making half a batch of each of our favourites, and it works very well. If you want to make 12 scones of either variety, simply double the ingredients as I've given them here, and use the whole amount of liquid in it. (1 egg + 2/3 cup milk) To make a dozen of each, you'll need two eggs and 1 1/3 cups milk. But you're smart. You figured that out.

Preheat oven to 425*F.

Set two medium/large sized mixing bowls on the counter. One is for the Current/Bran Cereal Scones, and one is for the Rich Scones.

Measure the following ingredients into the bowls as follows:

Bran Cereal Scones                            Rich Scones

1/3 cup all-purpose flour                  1 cup all-purpose flour
1/3 cup whole wheat flour                1/4 cup granulated sugar
1/2 cup lightly crushed
    bran flakes cereal*
2 teaspoons baking powder              1 1/2 teaspoons baking powder
1/4 teaspoon salt                             1/4 teaspoon salt
1/4-1/3 cup currents, if desired

Mix the dry ingredients together. Using a pastry blender, two knives or your fingers, cut in margarine until crumbly- 1/8 cup margarine into the Bran Cereal Scones, and 1/4 cup margaine into the Rich Scones.

In a small measuring cup, measure 2/3 cup milk. Add one large egg and beat to blend well. Pour half into each bowl. Stir each batch of scones with a fork to form a soft dough.

Lightly grease a large baking sheet. Form scones into a 6 inch circle, one on each end of the baking sheet. Brush the tops with milk and sprinkle with sugar. Gently cut each circle into six pie shaped wedges.

Bake for about 15 minutes, until risen and browned slightly. Serve hot with butter and jam.

Yields 6 Bran Cereal and 6 Rich Scones.

*I've used Bran Flakes, Raisin Bran (and omitted the currents), Vector and, in a pinch, Strawberry Special K. Any multi-grain flaked cereal should be fine.

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