Jam-Bellied Bran Scones

 I love scones!  I'm pretty sure that out of all of my recipes on the blog, scones feature most predominantly.  Let's just say that if I had my way, I would have fresh scones every day.  Maybe it is a good thing that I don't have my way ;)  When I saw this recipe, I was intrigued as I have never added bran to a scone.  With the addition, I wondered, could this be something I could justify as a breakfast item?  While I wouldn't do this every day, this is definitely a good breakfast.  While this goes against the idea of a scone (as I think about having a nice cup of tea alongside it), these scones freeze very well and can be easily re-heated in the microwave.  I wrapped mine individually in plastic wrap and stored in a freezer bag.  They can be defrosted or simply re-heated for about 30 seconds in the microwave.  Delish!  And the jam is on the inside.  How neat is that?

 This delightful recipe comes from Deb Perelman's Smitten Kichen Every Day:  Triumphant and Unfussy New Favorites.  

Ingredients

1 1/2 cups flour, plus more for your work surface

1 1/4 cups wheat bran

1 Tb. baking powder

1/2 tsp. salt

1/2 cup dark brown sugar

6 Tb. unsalted butter, chilled, cut into small pieces

1/2 cup sour cream

1/2 cup heavy cream

1 large egg, lightly beaten with 1 tsp. water

1/4 cup jam or marmalade of your choice, or more if yours is on the thick side

1Tb. coarse or raw (turbinado) sugar, to finish

 

 Heat the oven to 375 degrees F., and line a baking tray with parchment paper.  Combine the flour, bran, baking powder, salt, and brown sugar in a large bowl.  Add the butter and, using your fingertips or a pastry blender, work it into the flour mixture until the largest bits are the size of small peas.  Add the sour cream and heavy cream and stir until the mixture forms big clumps.  I had to add a bit more heavy cream.  Knead once or twice, just by sticking your hands into the bowl, until it comes together in one mass.

 On a very well-floured surface, roll out the dough to about 1/2 inch thickness.  Cut into 2 1/2 inch rounds and then gently re-roll scraps as needed.  Use your thumb to make an impression in the "belly" (center) of half of them.  Dollop 1/2 inch to 1 tsp. jam in the center.  Brush the edges with egg wash, and use one of the plain, non-indented rounds as a lid.

 Press gently together at edges, sealing in the jam.  Repeat with the remaining rounds.

 Brush the tops with egg wash.  Sprinkle each scone with about 1/4 tsp. coarse sugar, and bake for 16-18 minutes. 

 Let the scones cool on the tray for 5 or so minutes before carefully lifting and transferring them to cooling racks.

 These taste delicious!

 These are ready to eat right away or you can serve later.  They are best served warm.  As mentioned above, I wrapped mine individually and stored in the freezer.