Bran and Oat Scones
Start your day with these wholesome and fiber-packed Bran and Oat Scones, the perfect balance of hearty and lightly sweet flavors. Made with whole wheat flour, rolled oats, and nutrient-rich wheat bran, these scones deliver a satisfying texture and a boost of healthy grains. Brown sugar adds a touch of natural sweetness, while creamy buttermilk and a hint of vanilla create a moist, tender crumb. Customize them with raisins or dried cranberries for a pop of fruity goodness, or enjoy them as-is for a classic treat. Ready in just 30 minutes from start to finish, these golden-brown scones are easy to whip up and ideal for breakfast or an afternoon snack. Serve them warm with a dollop of butter, a drizzle of honey, or your favorite jam for a cozy, homemade delight.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Rolled oats
- 0.5 cup Wheat bran
- 3 tablespoons Brown sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 4 tablespoons Cold unsalted butter
- 0.75 cups Buttermilk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Optional: Raisins or dried cranberries
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, wheat bran, brown sugar, baking powder, baking soda, and salt.
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to rub the butter into the mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix until just combined; avoid overmixing.
If using raisins or dried cranberries, fold them into the dough at this stage.
Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick.
Cut the dough into 8 wedges (like slicing a pie) and place the wedges on the prepared baking sheet, spacing them slightly apart.
Bake for 12-15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with your favorite toppings.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 2028 mg | 88% | |
| Total Carbohydrate | 165.8 g | 60% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 85.0 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 166 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1449 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
