Ingredients Jump to Instructions ↓

  1. 2 1/2 cups all purpose flour

  2. 1/2 cup All-Bran cereal, crushed

  3. 1/2 cup rolled oats

  4. 1 teaspoon salt

  5. 3/4 teaspoon baking soda

  6. 1/2 teaspoon ground allspice

  7. 1 teaspoon ground cinnamon

  8. 1 cup blueberries

  9. 3 tablespoons honey

  10. 1 1/2 cups buttermilk. If you don't have buttermilk, substitute

  11. 1 1/2 cups low-fat or skim milk from which you've removed one tablespoon of milk and added one tablespoon of lemon juice. Let the milk sit a few minutes until it sours

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In a large bowl, whisk together flour, crushed All-Bran, oats, salt, baking soda, allspice and cinnamon. Gently stir in blueberries to coat with the flour mixture. Set aside. In a separate bowl, whisk together the honey and milk. This is easier if both the milk and honey are at room remperature, or a little warmer (but not hot). Make a well in the dry ingredients. Pour the milk and honey mixture into the well all at once and stir just until incorporated. Do not overmix. Turn the dough out onto a well-floured surface. The dough will be sticky. Knead gently, adding flour as needed, just until the dough is workable. Press the dough out, about one inch thick. With a flour-coated biscuit cutter, cut out scones. Place scones on a lightly greased baking sheet. Bake on the middle rack of the preheated oven for 35 minutes. Cool on a wire rack.


Send feedback