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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

Egg Wash

Whisk 1 egg with a pinch of salt. This is brushed over the scones and pastry to help them to brown in the oven.

For sprinkling

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.

This is a recipe by
Darina Allen
View all my recipes

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