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Scones: Spicy Bran Scones




Source of Recipe


The Old Cape House in Bass River, MA


List of Ingredients




1 cup Whole bran cereal
1/2 cup Buttermilk -- or sour milk
1 Egg -- beaten
1 Egg white
3 tablespoons Butter -- melted
3 cups Biscuit mix
1/2 cup Granulated sugar
1 teaspoon Ground cinnamon
1 Egg yolk
1 tablespoon Milk
1 tablespoon Granulated sugar



Recipe



Preheat oven to 425 degrees; grease a large baking sheet. In a mixing bowl, combine the cereal and buttermilk; let stand for 3 minutes until the milk is absorbed. Stir in the egg, egg white and butter; set aside. In a separate bowl, stir together the biscuit mix, sugar and cinnamon. Make a well in the center and add the bran-egg mixture.


Mix until the dough clings together. Turn out onto a floured board and knead gently for 10 to 15 strokes until smooth and well blended. Divide the dough in half.


On the baking sheet, pat each half into a circle. Cut each circle into 8 wedges. Stir together the egg yolk, milk and sugar; brush over the tops of the circles.


Bake for 12 to 14 minutes until golden brown. Serve warm.