Makes : 8 large scones

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. Place dough on tray in 8 round shapes around 1 cm thick, separated around the tray. Sprinkle with additional sugar.
4. Bake at 220°C 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 ; 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. Please also check the best before dates. Ingredients should not be consumed raw. This recipe has been tested using Kellogg's products. Results with other products may vary