Title: Irish Breakfast Scones
Categories: Bread Irish
Yield: 16 Servings
| 1 1/2 | c | Whole wheat pastry flour |
| 1/3 | c | Wholemeal flour |
| 3/4 | c | Wheat bran |
| 1 | ts | Baking powder |
| 2 | tb | Soy margarine |
| 2 | tb | Corn syrup |
| 1 | c | Potato or soy milk |
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 3/4 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