1 1/2 cup whole wheat pastry flour
1/3 cup wholemeal flour
3/4 cup wheat bran
1 tsp baking powder
2 tbsp soy margarine
2 tbsp corn syrup
1 cup potato or soy milk
A Recipe for
Irish Breakfast Scones
Food Tip |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
This Recipe for Irish Breakfast Scones is one of thousands in the Recipes-to-go Meal Cookbook.
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
If you enjoy this Irish Breakfast Scones Recipe - you should enjoy the recipe collections you can find on the websites below:
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
This is a recipe for Irish Breakfast Scones from the recipe cookbook of Recipes-to-go (Meal)
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Food Tip |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Mix dry ingredients. Add margarine and mix well. Add the syrup and
enough milk to make a loose dough. Turn onto a floured board and
knead until smooth. Roll out into a square with a thickness of about
3/4 inch. Cut dough in half, then into quarters and then to eights.
Bake on a lightly floured baking sheet at 400F for approximately 20
minutes. Cool on a wire rack. Split and serve with whole fruit
preserves.
Total calories per serving-79 Fat-2grams ~--
Serves: 16
Irish Breakfast Scones Recipe brought to you by Recipes To-Go