Bran Currant Scone With Cream Cheese Topping Recipes

CREAM SCONES WITH CURRANTS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.
• In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.

BRAN CURRANT SCONE WITH CREAM CHEESE TOPPING

Steps:

• 1. Stir together flours, baking powder, salt and spices. With pastry blender, cut in margarine until mixture resembles coarse crumbs set aside.2. In large mixing bowl stir together cereal, milk, egg whites and vanilla. Let stand 3 minutes. Mix in currants. Add flour mixture stirring until soft dough forms. Spread dough evenly into lightly greased 9-inch round baking pan.3. Bake in 375°F oven 20 minutes or until wooden pick inserted near center comes out clean. Cut into 8 wedges.4. TOPPING: Beat together cream cheese and sweetener. Top each wedge with 1 tablespoon of cream cheese topping. Serve warm.

SCOTTISH BRAN SCONES

Steps:

• Sieve dry ingredients.
• Mix in butter with a fork.
• Use as much milk as required to make a very soft dough.
• Shape into a thick round.
• Score into a quarter; dust with flour.
• Bake for 30 to 35 minutes at 170 degrees Celsius.

BRAN SCONES

Steps:

• 1. In large mixing bowl, stir together whole wheat flour, KELLOGG'S ALL-BRAN cereal, sugar, baking powder and salt. Using pastry blender, cut in margarine until mixture resembles coarse meal. 2. Beat together egg and milk. Add to flour mixture. Stir until well combined. Knead on lightly floured surface 2 to 3 minutes or until smooth. Roll out dough until1/2 inch thick. Cut with 2 inch biscuit cutter.3. Place scones in heated, lightly greased or teflon-lined fry pan. Cook over low heat 10 minutes, turn and cook 10 minutes longer. Serve warm or cold.

CURRANT CREAM SCONES

Steps:

• Heat oven to 400ºF.
• Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs.
• Stir in 1 egg, the currants and just enough half and half so dough leaves sides of bowl.
• Turn dough onto lightly floured surface.
• Knead lightly 10 times.
• Roll 1/2 inch thick.
• Cut dough into 2 1/4-inch circles with floured cutter.
• Place on ungreased cookie sheet.
• Brush with 1 egg.
• Bake until golden, 10 to 12 minutes.
• Immediately remove from cookie sheet.
• Yields 10 to 12 scones.

BRAN WAFFLES

Steps:

• 1. In large mixing bowl, stir together flour, sugar, baking powder, soda, salt and KELLOGG'S ALL-BRAN cereal. Slightly beat egg yolks. Add egg yolks, buttermilk and melted margarine to cereal mixture. Stir until well blended.2. In small mixing bowl, beat egg whites until stiff peaks form. Fold into batter.3. Bake in preheated waffle iron according to manufacturer's directions or until steaming stops and waffle is golden brown. Serve hot with syrup or fruit topping, if desired.