Preheat oven to 425 degrees; grease a large baking sheet. In a mixing bowl, combine the cereal and buttermilk; let stand for 3 minutes until the milk is absorbed. Stir in the egg, egg white and butter; set aside. In a separate bowl, stir together the biscuit mix, sugar and cinnamon. Make a well in the center and add the bran-egg mixture. Mix until the dough clings together. Turn out onto a floured board and knead gently for 10 to 15 strokes until smooth and well blended. Divide the dough in half. On the baking sheet, pat each half into a circle. Cut each circle into 8 wedges. Stir together the egg yoke, milk and sugar; brush over the tops of the circles. Bake for 12 to 14 minutes until golden brown. Serve warm.
This scone recipe is provided for entertainment purposes and not for redistribution. There may be errors in this publication so before hosting your next tea party, be sure to perfect your preparation method and fine tune your ingredients. Although scones are easy to prepare, there is an art to making them the right consistency and thickness. Don't forget to include Imperial Tea Garden® brand teas at your next tea party.