3 tsp. baking powder
1/2 tsp. salt (scant)
1 tbsp. sugar, well rounded
1/2 c. shreds of wheat bran cereal
1/2 c. shortening
2 eggs, divided
1/2 c. milk
Sugar for sprinkling on top
1/2 c. currants or raisins (opt.)

1. Soak the shreds of wheat bran cereal in the milk.

2. Separate one egg, setting aside the white. Beat the yolk with the remaining egg. Stir beaten eggs into bran/milk mixture.

3. In medium size mixing bowl stir together flour, baking powder, salt and sugar. Add currants or raisins and stir in flour mixture.

4. Cut in shortening until mixture resembles coarse crumbs.

5. Add milk/bran/egg mixture. Stir only until combined. Dough will be sticky.

6. On well floured surface, knead gently a few times. Roll out to a 6"x9" rectangle. Cut into 6 (3") squares. Cut squares into half diagonally to form triangles.

7. Beat the reserved egg white slightly. Brush over scones. Sprinkle sugar, liberally, on top.

8. Place each triangle (not touching) on greased baking sheet. Bake in oven at 425 degrees for about 10 minutes or lightly browned. Serve warm or cold. These are especially good with currants or raisins in them.

Makes 12 scones.