Bran Scones

“These flaky and tender scones are quick to prepare for breakfast, brunch or tea time. You can mix and refrigerate the dry ingredients in advance, so it’s ready to go when you start baking. They are especially tasty slathered with our delicious Raspberry Maple Butter.” — Best of Bridge Everyday Celebrations, 125 Recipes for Friends & Family by Emily Richards and Sylvia Kong, Robert Rose Inc.

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Bran Scones

Course Breakfast

Servings 8 servings

Author Emily Richards and Sylvia Kong, authors of Best of Bridge Everyday Celebrations, 125 Recipes for Friends & Family

Ingredients

• 2 cups (500 mL) all purpose flour
• 1/2 cup (125 mL) wheat bran
• 1/4 cup (60 mL) packed brown sugar
• 1 tbsp (15 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) cold butter
• 3/4 cup (175 mL) buttermilk
• 1 large egg
• 1 tbsp (15 mL) coarse sugar (see Tip)

Instructions

• Preheat oven to 425°F (220°C); set aside a lightly greased or parchment paper lined baking sheet.
• In a large bowl, whisk together flour, bran, brown sugar, baking powder, baking soda and salt. Using a cheese grater, grate the butter into the dry ingredients; toss to mix so butter is evenly coated. In a small bowl, whisk together the buttermilk and egg and add all but 2 tsp (10 mL) of liquid to dry ingredients; stir until mixture just comes together.
• Gather the dough into a ball. On a lightly floured surface, pat dough into a rectangle, about 1/2 inch (1 cm) thick. Fold it into thirds over itself, then pat the dough into a rectangle, about 1 inch (2.5 cm) thick and cut into 8 squares.
• Transfer to prepared baking sheet and brush tops with remaining buttermilk mixture; sprinkle with coarse sugar. Bake 15 to 20 minutes, until golden brown. Transfer to a wire rack to cool.

Notes

Variation
Add 1/2 cup (125 mL) raisins or dried cranberries.

Tips
Store in an airtight container for up to 2 days or freeze in an airtight freezer container for up to 2 weeks.

Coarse sugar options include sanding, turbinado, muscovado and Demerara. These add a touch of sweetness and crunch.

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