Bran Flakes Scones are the latest thing to come out of this kitchen. I don’t have much to say about them, but that they are very good and that it’s nice to have another way to use Bran Flakes and/or Raisin Bran. I spend too much time thinking of ways to use those two cereals.
Anyway, the original recipe is here. The only ingredient changes I made were to throw in a little coconut and substitute white chips and apricots for the raisins I also added toasted walnuts and would recommend that to anyone who even sort of likes nuts. The walnuts really enhance the texture.
I also changed the baking method a bit. My favorite way to bake scones is to start them at a high heat like 425 to give them a little lift and then after about 10 minutes, reduce the heat to 375 so they’ll bake more evenly without burning.
Like most of the other scones here, Bran Flakes Scones can be frozen and baked fresh on demand. We currently have a giant bag of frozen scone triangles in the freezer, and it’s not getting any smaller because every time I bake up the dough I try a new recipe. I kind of want to make another batch of Brownie Scones but am not sure when we’d eat them.
Bran Flakes Scones
- 1 cup buttermilk
- 1 1/2 cups Bran Flakes Raisin Bran would also work
- 1 3/4 cups all-purpose flour 200 grams
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/8 tsp salt
- 4 tablespoons unsalted butter very cold, (56 grams)
- 2 tbsp granulated sugar 25 grams
- 1/3 cup unsweetened shredded coconut optional
- 3/4 cup dried fruit and nuts (can use more if you like)
- Coarse or sparkly sugar for topping optional
- Preheat oven to 425 degrees F. Have ready a baking sheet lined with parchment paper.
- Stir together buttermilk and cereal. Let stand for about 5 minutes or until cereal is softened and absorbs most of the milk.
- In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add butter to mixture and work it into the flour until crumbly. You can do this with your fingers, a food processor or a pastry cutter if you prefer. Once you have a crumbly mixture, add the sugar and stir until evenly mixed. Also, add coconut if using.
- Stir milk/cereal into dry ingredients until mixture comes together. It should be fairly dry. Empty onto a workspace and gently knead so that all the flour is worked in. If dough is sticky, add a little more flour (it should not be sticky). Shape dough into a rectangle and sprinkle with add-ins. Fold dough over on itself in thirds, working in the add-ins. Repeat, fold. Shape into circle somewhere around 7 inches.
- With a large knife, cut into 8 neat triangles. Arrange a couple of inches apart on the parchment lined baking sheet, and brush tops with whole milk or a little heavy cream. Sprinkle with coarse or sparkling sugar.
- Bake for 10 minutes at 425, then reduce heat to 375 and bake for another 10 minutes.