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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.

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.

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