Scottish bran scones recipe shows you how to make easy, delicious and healthier scones. It’s a traditional recipe and 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.
That differs in particular from the traditional Scottish scone recipe which tends to have a higher butter and therefore a higher fat 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 Scottish scones like these, take me back to childhood memories of Scottish 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 Scottish High Tea
So “High Tea” what’s that all about then?
Well. It’s kind of a traditional “afternoon tea” or early evening meal 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 and pubs 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. And all Scottish families had their own particular recipe for Scottish scones!
Do you have any such memories like this, or of particular cakes as a kid?
And back into reality Neil!
Tips On How To Make This Scottish Scones Recipe
- Your cubed butter is best cold in this easy scone recipe.
- When adding the milk use a round bladed knife if you have one or a normal knife, not your hands or a spoon.
- Once an elastic dough has been formed stop and don’t overwork the dough.
- Scones are always best eaten fresh and whilst still warm.
- You can store your scones for 2 – 3 days in an air-tight container. After that they will go stale.
- But you can freeze scones from this healthy scone recipe too, once they have completely cooled!
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- Sweet potato spinach scones are a great way of using up leftover ingredients. They’re also an excellent snack or a weekend breakfast option. Delicious with melted cheese!
- Rock cakes are a delicious and easy treat. This traditional recipe shows you how to make 12 of the classic family favourites. Perfect with a cup of tea!
Scottish Bran Scones Recipe
Scottish scones are best served with butter and home made jam!
How would you have yours?
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Scottish Bran Scones Recipe
- 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.