Buttermilk Bran Scones
Submitted by 1066design
Tender buttermilk scones with wholesome bran flakes, lightly sweetened and golden-baked. From mixing bowl to breakfast table in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThese scones swap fancy ingredients for pantry staples and still deliver that tender, flaky bite you want with your morning coffee.
Bran cereal soaked in buttermilk softens into the dough, adding fiber and a subtle nutty flavor without any heaviness, while just a touch of sugar keeps things lightly sweet instead of dessert-level.
Cutting cold butter into the dry ingredients creates those signature layers, and the quick 425°F bake ensures crispy edges with soft centers.
Kitchen Tips
- Cold butter is key: Keep it chilled and cut it in just until you see coarse crumbs. Overworking makes tough scones.
- Gentle kneading: A few light turns on the floured surface brings the dough together without developing too much gluten.
- Serve warm: These are best straight from the oven when edges are crisp and insides are still steaming hot.
Ingredients
Directions
HEAT oven to 425?F.
MIX cereal and buttermilk in small bowl; let stand 5 minutes.
Mix flour, sugar, baking powder and baking soda in large bowl.
Cut in butter until mixture resembles coarse crumbs.
Stir in cereal mixture just until soft dough forms.
KNEAD dough on lightly floured surface until smooth.
Roll to 12×4-inch rectangle.
Cut into 4-inch squares; cut each square into 4 triangles.
Place on ungreased cookie sheet.
BAKE 12 to 15 minutes or until golden.
Serve warm.
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