@annette: As sweet as my pee in 1993 (otherwise it would’ve been chutney? atchar? and as scone-topping substance unsuitable enough to induce traditionalist English dames to do somersaults…). I’d rather not add insult to injury by tipping a bit of oat bran into the dough – even if it usually does help to prevent “fast” food scurrying into you bloodstream too quickly, and it doesn’t parch out the end-product like wheat bran does.
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