Bran Scones
Servings 8 servings
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.
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.