Ground cinnamon; optional Recipe by: Country Cooking, Summer 1994 Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine flour, cereal, baking powder, cinnamon and salt. In a medium bowl, beat together milk, oil, sugar and egg. Add to dry ingredients along with chopped apple; mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin, roll one half of the dough into a 18 cm round; cut into 4 wedges. Repeat with remaining dough. Place scones one inch apart on prepared pan. Pierce tops with the tines of a fork. Brush tops with melted butter and sprinkle with additional cinnamon, if desired. Bake for 15 to 18 minutes, or until golden brown. Serve warm. Penny Halsey (ATBN65B). ----