Scottish Bran Scones Recipes

SCOTTISH SCONES

Steps:

• Combine flour, oats, sugar, baking powder, salt, and currants in a large bowl.
• Mix well.
• Make a well in center.
• Beat egg until frothy, and mix in melted butter or margarine and milk.
• Pour into well.
• Stir to make soft dough.
• Pat dough into two 6- to 7-inch circles.
• Transfer to greased baking sheet.
• Score each top into 8 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, until risen and browned.
• Serve warm with butter and jam.

SCOTTISH BRAN SCONES RECIPE

Steps:

• Pre-heat oven to 200C fan.
• Sieve the flour, baking powder and caster sugar into mixing bowl.
• Add the wheat bran.
• Add the butter cubes to the mixing bowl and using your fingertips rub the butter into the flour mixture to form a breadcrumb mixture.
• Gradually add the milk, mixing into the flour mixture to form a light elastic dough.
• Roll out the dough on a lightly floured surface to about 1cm thick and then using a round 2"-3"/5cm - 7.5cm pastry cutter, cut out the scones one by one.
• Place the scones on a lightly greased baking tray and brush the tops lightly with milk,
• Bake in the oven for approximately 10 - 15 minutes. Check they are cooked before removing by inserting a skewer / toothpick into the middle of a scone, which should come out clean if they are ready.

WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
• With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

GRANDMA'S SCONE RECIPE

Steps:

• Turn the oven to approximately 180C Fan/200C normal (350/390F)
• Sift flour and baking powder into a bowl
• Slice butter thinly or grate into the bowl
• Rub the butter into the flour with your fingers
• Add milk gradually and use a fork to bring the mixture together
• Tip onto a floured mat or benchtop
• Use your fingertips to bring together more and the flatten out
• Cut into even triangles or squares, or use a cookie cutter
• You can brush with milk or egg on the top if you like but not necessary
• Bake in the middle of the oven for approximately 10-15 minutes, depending on the heat of your oven. I usually do mine for around 12 minutes. Check the bottom of one is slightly browned which will tell you they're ready.
• Put on a wire rack to cool
• Store in an airtight container or wrap in a tea towel to keep them soft

RAISIN SCONES

Steps:

• In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.

SCOTTISH BRAN SCONES

Steps:

• Sieve dry ingredients.
• Mix in butter with a fork.
• Use as much milk as required to make a very soft dough.
• Shape into a thick round.
• Score into a quarter; dust with flour.
• Bake for 30 to 35 minutes at 170 degrees Celsius.

SCOTTISH OAT SCONES

Steps:

• Preheat oven to 450°F. Grease cookie sheet. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in raisins. Shape dough into ball.
• Place on lightly floured work surface. Pat out to form 3/4-inch-thick circle. Using sharp knife, cut into 12 wedges. Transfer to prepared cookies sheet. Bake until light brown, about 12 minutes. Cool slightly on rack. (Can be prepared 1 day ahead. Cool completely. Store in airtight container.)