Raisin Buttermilk Scones

These rich scones come together easily – perfect for whipping up when company unexpectedly stops by.

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Servings 8 large scones

Ingredients

425 ml or 1 3/4 cups all-purpose flour
25 ml or 2 tbsp granulated sugar
15 ml or 1 tbsp baking powder
2 ml or 1/2 tsp baking soda
1 ml or 1/4 tsp salt
50 ml or 1/4 cup butter
250 ml or 1 cup buttermilk or soured milk**
375 ml or 1 1/2 cups All-Bran Flakes* cereal
175 ml or 3/4 cup raisins or currants (optional)
Sprinkle granulated sugar (Optional)

Directions

1. In large bowl, combine flour, sugar, baking powder, soda and salt. Using a fork, cut in margarine until mixture is crumbly. Set aside.

2. Stir together buttermilk and cereal. Let stand 2 minutes or until cereal is softened.

3. Stir cereal into dry ingredients until mixture comes together. On floured surface, knead dough gently 9 or 10 times. Transfer to lightly-greased baking sheet. pat into circle about 1 cm (1/2") thick. Sprinkle with additional sugar. Using large sharp knife, cut into 8 wedges (do not separate).

4. Bake at 220°C (425°F) 13-15 minutes or just until light golden brown. Serve warm.

** To sour milk, place 15 ml (1 tbsp) vinegar or lemon juice in measuring cup and add milk to make 250 ml (1 cup); let stand 5 minutes.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.