Wasn't feeling well for a few days. However, felt a little better and realize I need something for breakfast in the morning. Thought better make this now with whatever little ingredients I had on hand to have for breakfast. Thank You .... ❤️. About Combine 1 cup flour, 2 teaspoons baking powder and 3 tablespoons sugar (optional less or more) together, Cut in 1 tablespoon butter, and 2 tablespoons Crisco, Blend in little cream and water to bring together. Bring into a ball and flatten with hand or spatula. Cut in fours and then again inside the fours or quarters. Bake for approximately 15 - 20 minutes at 350°. Cool and separate the cutting.
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The classic, tasty balance of crispy whole wheat flakes and delicious raisins always makes a great start to a heart healthy day.
The classic, delicious balance of crispy, wheat bran flakes with delectably sweet raisins never ceases to make morning amazing. Plus, it's a good source of potassium.
Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.
Bran is present in and may be in any cereal grain, including rice, corn (maize), wheat, oats, barley, rye and millet. Bran is not the same as chaff, which is a coarser scaly material surrounding the grain but not forming part of the grain itself.
The high oil content of bran makes it subject to rancidification, one of the reasons that it is often separated from the grain before storage or further processing. Bran is often heat-treated to increase its longevity.
6 tablespoons cold unsalted butter, cut into small cubes
1 tablespoon orange juice plus enough milk to equal 1 cup
1 cup fresh blueberries
1 teaspoon grated orange peel
1 egg, lightly beaten
1 egg white
2 tablespoons granulated sugar
Method
1.Heat oven to 400°. Spread a large sheet of parchment paper on
countertop.
2.Combine flour, sugar,
baking powder, baking soda and salt in large bowl. Add butter; mix with pastry blender or for
until mixture resembles coarse crumbs.
Gently stir orange juice-milk mixture into dough, along with
blueberries, orange peel and egg. Just until combined.
3.With floured hands, pat
half of the dough into a 7-inch circle on one end of the parchment paper. Repeat, with remaining dough, spacing 2
inches apart. Brush with egg white,
sprinkle with sugar. Cut halfway down
but not through each circle, 6 wedges for each round. Slide paper with dough onto baking sheet.
4.Bake at 400° for about
18 minutes or until golden brown. Remove
to wire rack to cool slightly. Pull
apart at cut lines Serve warm or at room temperature.
Orange Blueberry Scones were made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was taken from an edition of Family Circle Magazine (Cooking School) By Julie
Miltenberger, Photography by Charles Schiller, Food Styling by Sara Neumeier
and Prop Styling Cathy Cook
This
particular recipe was removed at some time from the Magazine and placed in a
collection of recipes I had been collecting.
Therefore, I don’t have the month and year to report. Attached is a copy for your information.
