Want to know how to make scones? No problems, here’s my easy, tasty Scottish bran scones recipe. Easy because as it’s more or less a traditional scones recipe I’ve always used, and easy because it uses minimal ingredients. This isn’t like many of your fancier modern day scones recipes needlessly adding extra ingredients. I mean after all, a scone is just a scone. Isn’t it?
Well, this is just where we could go into a whole debate about scones!
For example, here, this Scottish bran scones recipe, is made in the traditional Scottish way, with added bran, differing in particular from American scones, which tend to have a higher butter content.
Then, you could debate about whether scones should be plain, like these, or have fruit in them, as in my wholemeal cranberry scones recipe.
And still, we could go one step further and bring in savoury scones with perhaps cheese added?
And so the great scone debate could just rage on……..
Personally I think it’s just a matter of taste and preference.
Freshly made scones like these, take me back to childhood memories of Sunday high tea at my Gran’s house in Dundee. Complete with a towering cake stand. 🙂
- 225g self-raising flour*
- 2 tbsp. baking powder
- 20g caster sugar
- 2 tbsp. wheat bran
- 25g butter, cut into small cubes
- 75ml skimmed milk
- 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.
To make gluten free scones, substitute the plain flour here for gluten free flour.
All my recipes and conversions to U.S. measuring units can be found at my yummly page.
I think these are best served with butter and home made jam.
How would you have yours?
Scottish Scones with High Tea
So “high tea” what’s that all about then?
Well. It’s kind of a traditional “afternoon tea” which was generally served between 4pm and 6pm.
There are many definitions of what this afternoon tea consisted of, but my memories of what a traditional Scottish high tea was all about mainly involve a piled high, 3 tiered cake stand!
Mostly I remember having high tea at my grans, served on a Sunday, my brother and I salivating outside the closed dining room door in anticipation of the cake “delights” soon to be had.
Scones like these, were what you ate second, after the quartered meat paste sandwiches and then EVENTUALLY being allowed to get at the cakes, demolishing each tier one by one! 😀
High tea was the highlight of a Sunday afternoon. Can you imagine as a kid knowing you have this in front of you? Yep, I think I know why I’ve always liked cake.
Sadly, high tea is a tradition that is mainly served in Scottish hotels now. A tradition from the past, no longer carried out by any Scottish households I know. It’s a shame, because it really was a great custom, one where most Scottish families owned a 3 tiered cake stand!
Do you have any such memories like this, or of particular cakes as a kid?
And back into reality Neil!
That’s my thinking out loud thoughts for today. So, as its Thursday let’s link up with Amanda at Running with Spoons and hop on over there to see what’s going on.
Have a great weekend folks, catch up with you again next week!