Cream Scones

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 untilmixture resembles coarse crumbs. Set aside.

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. Kneadgently a few times. Roll out to 1/2 inch thick. Cut into 3-inch squares. Cut squares in half to form triangles.

Beat reserved egg whites with water. Brush over dough. Sprinkle with sugar. Placeon ungreased baking sheet.

Bake at 450 F about 12 minutes or until golden brown. Serve immediatelyaccompanied by butter and preserves, if desired.

Yield: 12 scones