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Bran Scones
Heritage Recipe from
Arthur Thornton, Hewlett Packard,
South Queensferry, West Lothian, United Kingdom
Here is a contribution for a healthy breakfast,
quick to make and delicious warm or cold. My favorite way to have them
after defrosting is to cut open and pop in the toaster until just
browned then smother each half in butter and lime marmalade. They are
also delicious in place of a bread roll with soup, especially a nice
thick broth. A trick for any scone recipe is minimum handling of the
mixture, I do the initial mixing in of the margarine with a knife
using a slicing action, before switching to rubbing the mixture
between finger tips to get a good crumb. If you use a powered dough
mixer watch the speed the dough can come out very sticky.
This was a trial and error recipe by my Mother,
Mrs. E.G.Wood. -- Regards Arthur.
- Ingredients
- 8 ounce SR flour (or Plain)
- 1 flat teaspoon baking powder (4 teaspoons if
using plain flour)
- 4 heaping Tablespoons Bran
- 1 Tablespoon Castor (or plain granulated) Sugar
- Pinch of Salt
- 1-1/2 ounces Margarine (soft makes it easier for
the mixing)
- 1 Egg (size not important)
- Milk to make liquid including egg to 7 fluid
ounces
Sieve flour, salt and baking powder into bowl. Add
Bran and sugar, mix well. Add margarine and rub in to get a good
crumb. Beat egg in milk (total liquid 7 fluid ounces). Add liquid to
bowl and mix, to a soft slightly damp mix. Split mix into two parts
and with floured hands pat out each half into a disk about 1/2 to 3/4
inch thick. Cut each disc into quarters and place on floured baking
tray. Bake in preheated oven 230 C for 13 to 15 minutes.
Notes:- These can be put in the freezer and taken
out as required. In a 750W Microwave 30 seconds is enough to defrost
one and get it warm enough to melt the butter. A healthy way to start
the day.
- You found this recipe on 1st Traveler's
Choice Internet Cookbook. (www.virtualcities.com)
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