dried fruit and bran scones

April 20, 2009 |  Category:   recipes


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.



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  • Susan April 20, 2009 at 10:34 am

    They look great but…no egg? All the scones I make have one egg for each batch.

  • Maria April 20, 2009 at 10:39 am

    those look delicious!

    p.s. I love that kitty on your table.

  • michelle April 20, 2009 at 10:58 am

    must have been reading my mind, i have a container of dried fruit in my pantry that I was pondering what to do with this morning.

  • siri April 20, 2009 at 12:55 pm

    They do look good- just hope I can dig up some REAL wheat bran somewhere. I was wondering what kind of molasses you used- blackstrap or the lighter kind???


  • Sarah April 20, 2009 at 4:20 pm

    I’m drooling over everything on your table as much as the scones themselves. Please tell me this was set up for the photograph and that you guys don’t eat like this every morning. Because it seriously makes my ‘furiously shoveling cheerios leaning over the counter while shaking off toddlers clinging to my legs’ morning routine look downright pathetic.

  • Brenda April 20, 2009 at 4:43 pm

    Yum – healthy scones! I’ll be trying this!

  • Mark April 20, 2009 at 4:54 pm

    Susan, you read the recipe correctly – no egg. These are what some call “cream scones”, for obvious reasons. They come out lighter and moister because of the lack of egg and butter. The rising action comes from the higher amount of baking powder.

    Siri, I use Grandma’s Molasses, the one with the yellow label. Grandma’s now also makes a “Robust” molasses with a green label, which I tried but can not tell the difference. I’m sure any molasses will work for this recipe.

  • Fog and Thistle April 21, 2009 at 6:07 am

    I love adding bran to muffins. Often I’ll take white flour recipes and alter them to use whole wheat flour and bran to make them more healthy. It never occurred to me to try it with bran. Wheels are turning…

  • nichole April 21, 2009 at 7:59 pm

    Oh yay! I can never get scones to turn out right. I am going to try this recipe. I know you will lead me in the right direction. 😉

  • eric April 22, 2009 at 12:34 pm

    looks like a great recipe… any thoughts on sub-ing soy milk (or vanilla soy milk) for the cream? would that mess up the chemistry on these?

  • tizi April 29, 2009 at 11:27 am

    Can I come over for breakfast?
    so yummy looking…and I am NOT even into scones…mmmm things might change!

  • Mark April 30, 2009 at 2:09 pm

    Eric, I’m not sure if soy milk would work in this recipe. It is the butterfat in the cream that gives these scones their nice texture, and substituting soy milk would surely change that. If you want a vegan scone you might try using some kind of soy yogurt instead.

  • Wendi May 26, 2009 at 2:34 pm

    Finally had a chance to make these (I used apricots and chocolate chips). These are yummy without being overly sweet and very easy to make. Thanks for sharing the recipe!