Cliff House Kibbled Wheat Scones
We sometimes make these scones into little mini loaves about 5 x 4 inches (10 – 12.5cm) and then cut them into little slices rather than splitting them in half
Makes 12-15 scones
1lb (450g/4 cups) white flour
4oz (110g/2 cups) bran
1 level (1/2 American teaspoon) teaspoon salt
1 teaspoon (1/2 American teaspoon) bread soda
1 oz (25g/1/8 cup) brown sugar (pale muscovado) – optional
1 1/2oz (40g/1/3 cup) kibbled wheat
3ozs (75g/3/4 stick) butter
1 egg, preferably free-range
14fl oz (400ml/1 3/4 cups) buttermilk
Whisk 1 egg with a pinch of salt. This is brushed over the scones and pastry to help them to brown in the oven.
1oz (25g/1/4 cup) kibbled wheat
Preheat the oven to 220°C / 425°F / regulo 7.
Put all the dry ingredients except the kibbled wheat in to a bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Add the kibbled wheat, Make a well in the centre, add the beaten eggs and enough buttermilk to make a soft dough. Turn out onto a floured board and knead lightly. Roll or flatten out to 4cm (1 1/2 inch) thickness. Brush with egg wash and sprinkle generously with remaining 1 ozs (25g/1/4 cup) kibbled wheat. Cut into 6.5cm (2 1/2 inch) squares or use a cookie cutter. Bake on greased baking sheets in the preheated oven for 20-25 minutes or until nicely browned. Cool on a wire tray.