Scottish Bran Scones Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
• Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

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.

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.

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.

Steps:

• Heat oven to 375 degrees.
• Lightly grease cookie sheet. In med.
• bowl, combine flour, oats, brown sugar, baking powder, salt and cinnamon; mix well.
• With pastry blender or fork, cut in butter until mixture is crumbly.
• Add milk all at once; stir just until dry ingredients are moistened.
• On floured surface, gently knead dough 5 or 6 times.
• Place on greased cookie sheet; press into a 6" round, about 1" thick.
• Brush top with melted butter.
• In small bowl, combine sugar and cinnamon; mix well.
• Sprinkle over top.
• Cut into 8 wedges; separate slightly.
• Bake for 20-30 minute.
• or until golden brown.
• Serve warm.

Steps:

• Combine cereal, oats, raisins and yogurt. Let stand to soften.
• Combine flour, sugar, baking powder and soda, salt, cinnamon, and nutmeg in a large bowl.
• Cut in margarine until crumbly, then add cereal mixture and stir until just moistened.
• Turn onto a floured surface and knead 10 times or until smooth.
• Flatten to a 9 inch circle or 2 x 6 inch circles. Sprinkle with sugar and cinnamon.
• Place on a greased cookie sheet and bake at 425 F for 20 minutes, then cut into wedges!

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.)