Irish breakfast scones
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Whole wheat pastry flour |
| ⅓ | cup | Wholemeal flour |
| ¾ | cup | Wheat bran |
| 1 | teaspoon | Baking powder |
| 2 | tablespoons | Soy margarine |
| 2 | tablespoons | Corn syrup |
| 1 | cup | Potato or 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 400F for approximately 20 minutes. Cool on a wire rack. Split and serve with whole fruit preserves. Total calories per serving-79 Fat-2grams From the Vegetarian Journal March/April 1993 --
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