Raisin Buttermilk Scones | All-Bran*

1. In large bowl, combine flour, sugar, baking powder, soda and salt. Using a fork, cut in margarine until mixture is crumbly. Set aside.2. Stir together buttermilk and cereal. Let stand 2 minutes or until cereal is softened.3. Stir cereal into dry ingredients until mixture comes together. On floured surface, knead dough gently 9 or 10 times. Transfer to lightly-greased baking sheet. pat into circle about 1 cm (1/2") thick. Sprinkle with additional sugar. Using large sharp knife, cut into 8 wedges (do not separate).4. Bake at 220°C (425°F) 13-15 minutes or just until light golden brown. Serve warm.** To sour milk, place 15 ml (1 tbsp) vinegar or lemon juice in measuring cup and add milk to make 250 ml (1 cup); let stand 5 minutes.In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.