Scones have always been one of my favorite breakfast pastries, not just because they are delicious, but also because they are quick and easy – they don’t even require an electric mixer. For that reason I would choose to whip up a batch of scones any time we had guests over in the morning. This is a new variation that I had never tried before – I wanted the taste of a bran muffin in the form of a scone. You will need pure wheat bran for this recipe, not bran flake cereal like so many muffin recipes call for. Pure wheat bran can be found in any health food store and any dried fruit can be added to the mix, like raisins, currants, or cranberries. I used a mixture of chopped up prunes and chocolate chips and I’m happy to report that both kids absolutely loved them.
Bran Scones with Dried Fruit (makes 12 medium sized scones)
2 cups flour
1 cup wheat bran
2 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/3 cup dried fruit, roughly chopped if necessary (for larger pieces like prunes, mango, etc…)
1/3 cup chocolate chips
1 Tablespoon Molasses
1 cup plus 2 Tablespoons heavy cream
Preheat the oven to 325 degrees. Combine everything except the molasses and cream in a large mixing bowl. Separate the pieces of dried fruit so that they are no longer stuck together and are coated with the flour mixture. Add the molasses and cream, and stir until a dough is formed. Knead briefly until smooth, then divide the dough in half. Form each half into a circle about 1/2-inch thick. Cut each circle into 6 wedges, and transfer the wedges to a pan lined with parchment paper. Sprinkle each scone with a little extra sugar and bake until completely cooked, about 20 minutes depending on the thickness.