This Scottish bran scones recipe will show you how to make scones the easy way. Easy because as it’s more or less a traditional scones recipe I’ve always used, and easy because it uses minimal ingredients.
My Scottish bran scones recipe 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?
No, this recipe is made in the traditional Scottish way, with added bran, differing in particular from traditional scone recipes which tend to have a higher butter content.
We could of course have a 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 savory 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. 🙂
What’s high tea Neil? Well allow me to explain…..
Scottish Bran 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! 😀
The cakes? Everything from home baked fairy cakes (like the cherry bakewell muffins) to Dundee cake and chocolate biscuits. Jacobs club and Cadbury’s fingers being particular personal favourites.
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?
Ah cakes………
And back into reality Neil!
- 225 g self-raising flour*
- 2 tbsp baking powder
- 20 g caster sugar
- 2 tbsp wheat bran
- 25 g butter cut into small cubes
- 75 ml 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.
*If you don't have self-raising flour mix together 225g plain flour and 1 tbsp. baking powder as a substitute.
To make gluten free scones, substitute the plain flour here for gluten free flour.
I think these are best served with butter and home made jam.
How would you have yours?
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!
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I have never made my own scones before, but I never realised how easy they are! I am doing an afternoon tea party soon, and I think these are going to have to be made for it.
Dannii @ Hungry Healthy Happy recently posted…Comment on Gingerbread Smoothie by Dannii
Oh these will go down so well for an afternoon tea party!
Thanks Dannii! 😀
Yum!! I think these would pair perfectly with my coffee this morning. 🙂 I would definitely put butter and maybe a chia jam.
Jenn – a traveling Wife recently posted…Seafood Made Easy: 3-Ingredient Dinner In Under 30 Minutes
Definitely a great pairing with coffee Jenn! I’m with you there. THank you.
Chia Jam is still something on my list to try. 🙂
Oh, I do love a good scone! The UK got me into them (and Scottish ones are the best …just saying). I’m sorry to share this little story with you, but I must. As you were talking about your memory of high tea and treats associated with this activity. I was in York a few summers ago and went to a Bettys Cafe and Tea Room, which was pretty fancy for me since I had never done “high tea” before. I was with my snooty ex-boyfriend and they had a scone on the menu called the “Fat Rascal” — well, when the waitress came over to take our orders I said, “I’ll have an Americano and a Fat Bastard, please!” she was immediate like “sorry?” and I was like “OMG, sorry, I meant the fat rascal. Rascal, rascal …”. Well, I laughed alone. My ex rolled his eyes at me. The waitress didn’t even crack a smile. That was the day I officially decided I prefer Scotland and not just for the scones! True story! 🙂
Erin@BeetsPerMinute recently posted…Where is my…
Erin, I read that at work on my phone and cracked up. 😀
An absolutely brilliant story! I do wonder who you were thinking of when you mistakenly asked for a “Fat Bastard” 😉
Scottish scones are the best though! Agreed!
I’m glad it gave you a good laugh! Honestly, I think they should stop being so stuffy and change it on the menu to the “fat bastard” haha that thing was like eating a brick! 🙂
Erin@BeetsPerMinute recently posted…Where is my…
I want to have high tea with you… but only if we both get to wear hats 😀
Susie @ SuzLyfe recently posted…C’mon get Happy! Red Cups to Movies
Susie, not only will we wear hats but it’ll be all proper with napkins, silver crockery like little sandwich knives and everything!
I’ll be in a top hat naturally and you’ll be in a huge ladies hat! 😀
Neil – these scones look amazing – they almost look like American “biscuits” – but with the added benefit of bran! I think jam is the best accompaniment – but – bacon and eggs would be wonderful for me too! 🙂
I remember having high tea with my folks when I was a young one in Sri Lanka – but it seized to exist when we moved to Abu Dhabi – thinking back, I think I preferred high tea to dinner/supper – and if I had the option now, I’d have to pick high tea too!
Shashi at RunninSrilankan recently posted…Cinnamon Vanilla Apple Cookies
Mmmmm bacon and eggs. I’m still thinking of food and I’ve just had my dinner here!
Oh that’s brilliant that you got to experience the delights of high tea when you were a young one in Sri Lanka Shashi. You totally understand what a wonderful concept it was! 🙂
Together with my scones and your cinnamon vanilla apple cookies we would have a huge feast!
Scones are my favourite baked good EVER Neil! I have to try out your recipe as I never have made “Scottish” scones before and definitely think i need too.
Thalia @ butter and brioche recently posted…Chocolate Coated Espresso Bean Scones
Thank you Thalia.
My scones for starters and then a selection of your delicious cakes would be such an amazing high tea wouldn’t it? 🙂
Luscious baked bread. I miss that.
Oh, sorry GiGi. But think of all that wonderful seafood you have to eat instead.
You need to come to Scotland, to the West Coast here. Lynne and I will take you to where the catches are brought in, cooked straight away and brought to your table 😀
Wow! I have never had Sccotish bran scones before…but i think i might have to make them and try them now! They look delicious!
Hi! Thanks so much for taking the time to read my Scottish bran scones recipe and to comment.
I hope you enjoy them! 🙂