Bran Scones

Bran Scones
1 3/4 cup flour (all-purpose or whole wheat or half and half), plus more for kneading
1/2 cup natural bran or all-bran cereal
1/4 cup granulated (white) sugar, optional (adds flavor but can be omitted)
1 Tablespoon baking powder
1 teaspoon salt
1/4 cup cold butter or hard margarine, cut-up
1 large egg, lightly beaten
3/4 cup milk or water
additional milk and granulated sugar for the tops

In a large bowl, stir the flour bran, sugar, baking powder, and salt together. Cut in the butter until crumbly using a pastry blender, fork, two knives, fingers, or even a potato masher. Combine the egg and milk and add. Stir until moistened. Knead gently 8-10 times, adding additional flour as necessary. Divide dough into two six inch circles. Place on greased or lined baking sheet, and score each into six wedges.  Brush with milk and sprinkle with sugar. Bake for about 15 minutes or until risen and browned. 

I made these scones for my breakfast. I was looking for something a bit different and came across this recipe in my much loved Company's Coming "Muffins and More" cookbook. They did not rise quite as much as I had hoped, but they turned out pretty well. I didn't bother putting the sugary topping on them because I plan on spreading them with peanut butter for breakfast. 

Paré, Jean. "Bran Ssonces." Recipe. Muffins & More, Edmonton Alberta: Company's Coming Publishing Limited, 1983. 102.