1 Cup NABISCO 100% Bran Cereal 2/3 Cup buttermilk 1 Cup flour 2 Tablespoons sugar 2 Teaspoons CALUMET Baking Powder 1/2 Teaspoon baking soda 1/4 Cup
(1/2 stick) butter :
or margarine HEAT oven to 425
How To make Buttermilk Bran Scones's Videos
Baking All-Bran Muffins!!
All-Bran Muffins are an all time favorite! Nothing is better than a warm muffin in the morning! Anyone can bake these! Very easy recipe for a breakfast (or late night) treat!
Recipe Soak 1.5 cup All-Bran in 3/4 cups milk
Add 1 egg and 1/4 a cup of butter
Sift and add 1 cup flour , 1/2 tsp of salt, 2 and 1/2 tsp of baking powder and 1/2 cup of sugar
Add cinnamon and Vanilla extract to taste (one tsp each)
Bake at 400 for 13-17 min or until toothpick comes out clean
serve and enjoy! Freeze to preserve
Rhubarb Bran Jumbo Muffins video demonstration - sconebaking.com
Rhubarb Bran Jumbo Muffins are a delicious way to start your morning. I hope this video and recipe inspires you to bake. Let's BAKE!
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Scottish Soda Scone
Ingredients: Flour - 300g Salt - pinch Buttermilk - 250ml Bicarbonate of Soda - 1 & 1/2 teaspoons
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Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Oat Bran Muffins. These Oat Bran Muffins have the nutty flavors of oat bran and whole wheat flour, plus the flavors of molasses, cinnamon, vanilla, and orange zest. And because they are rich in fiber they are wonderfully satisfying. I also like that fact that they are pretty low in fat, just two tablespoons of oil for 12 muffins.
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Chris’s Raisin Scones (fruit scone)
Chris’s Raisin Scone Recipe (fruit scone)
500g | 4 cups of Plain Flour 30g | 3 heaped tsp of Baking Powder Pinch of Salt 80g | ⅓ cup + 1tbsp of Sugar 100g | 1 stick of Butter 2 Eggs 200ml | ¾ cup of Buttermilk 150g | 1 cup of Raisins
Eggwash - 1 egg yolk mixed with a pinch of salt and sugar
Baking powder already contains an acid unlike bicarbonate of soda. So you can use either regular or buttermilk
I find that buttermilk makes them soft and fluffier.
For a sourmilk buttermilk substitute add 1.5 tbsp of vinegar or lemon juice to some full milk or milk of your choice. Stir and let it stand for about 10 minutes before adding it to the dry ingredients
Bake at 200 C / 392 F for 18 minutes (fan off)
Fan - 180 C / 356 F
Bridget's Irish Kitchen: Irish Wheat and Apple Scones
Bridget's Irish Kitchen with Bridget McGuinness
Irish Wheat and Apple Scones Recipe
Cooking time: 15 minutes at 425
Ingredients 1 ½ c - white all-purpose flour 1 ¼ c - whole wheat flour ¼ c - wheat bran 1 tsp - baking soda 1 tsp - baking powder 1 tsp – salt ½ c – sugar 1 – egg lightly beaten 1 c – apple peeled and finely chopped. (dust chopped apple with a few dashes of flour to absorb the moisture. This will keep the apple bits from falling to bottom of scones) 6 oz. – butter frozen and grated 11 oz – buttermilk
Directions Set oven to 425 degrees In a large bowl combine all dry ingredients and mix with a wooden spoon or with your clean hands. Add the butter and stir. Next add the chopped apple Combine egg with buttermilk and set aside. Make an indent in the middle of the dry ingredients. Add the buttermilk mixture and stir to make a dough. It will be sticky, turn it out on a floured board and knead lightly. Use a little more flour on the board, then flatten and roll into an 8” circle. Then with a floured knife cut circle into 8 equal pie shape sections. Line a sheet pan with parchment paper and place the cut scones on it leaving about a ½” between them. Bake for 15 minutes. When done let cool and eat fresh from the oven with a good cup of tea.