Serves: 12
Total Calories: 141
1. In medium mixing bowl, stir together flour, the 1 tablespoon sugar, baking powder and salt. Stir in KELLOGG'S ALL-BRAN cereal. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
2. Reserve 1 tablespoons egg white. Beat remaining eggs with half and half. Add to cereal mixture, stirring only until combined. Turn out on lightly floured board. Knead gently a few times. Roll out to 1/2 inch thick. Cut into 3-inch squares. Cut squares in half to form triangles.
3. Beat reserved egg whites with water. Brush over dough. Sprinkle with sugar. Place on ungreased baking sheet.
4. Bake at 450°F about 12 minutes or until golden brown. Serve immediately accompanied by butter and preserves, if desired.
This Cream Scones recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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