Sweet Bran Scones (for Cuisinart)
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1/4 c. buttermilk (or 1/4 c. skim milk and 1/4 c. buttermilk powder, mixed)
1 egg
3 T. molasses
2 t. vanilla
3/4 c. bran cereal (e.g., All-Bran)
1/4 c. unprocessed bran
1-1/3 c. all-purpose flour
1/4 c. firmly packed brown sugar
2 t. baking powder
1/2 t. baking soda
5 T. unsalted butter, chilled and cubed
1/4 c. heavy cream (may substitute Half'n'Half, 2% milk, or whole milk)
3 T. granulated sugar
1/2 t. vanilla


Preheat oven to 375 degrees Fahrenheit (325 if using convection).  Grease a 10-inch 
circle on a large baking sheet, or you may use a nonstick sheet.

In food processor work bowl, mix together buttermilk, egg, molasses, vanilla, bran
cereal, and unprocessed bran.  Pulse 2-3 times to blend.  Remove mixture to
separate bowl and let stand for about 5 minutes, until cereal is slightly softened.

Add flour, brown sugar, baking powder, and baking soda; distribute cubes of butter
over top of ingredients.  Pulse 4-6 times, or until mixture is blended and resembles
coarse crumbs.  Add bran mixture and pulse just until ingredients are blended.

On a lightly floured board, pat the dough into a 8- or 9-inch diameter circle.
With a sharp knife, cut into 8 wedges; move carefully to baking sheet.

In a small bowl, combine cream, sugar, and vanilla.  Brush generously over top of 
each wedge; repeat until remaining mixture has been exhausted.

Place baking sheet in center of preheated oven.  Bake 17-19 minutes, or until tops
of scones are lightly browned.  Remove from oven and let cool about 5 minutes.
Transfer to wire rack to cool another 5 minutes.

Serve warm or let cool completely and store in an airtight container.