Jam-bellied bran scones from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 8) by Deb Perelman

Ingredients

all-purpose flour
Buy Now
- King Arthur Baking - United States
- Hayden Flour Mills - United States
sour cream
Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

ljl1989 on January 18, 2026

Not a traditional scone recipe but the earthiness of the oat bran works so well with the light sweetness from the brown sugar and jam. We found this to be slightly sweeter than we'd prefer for breakfast, and I might play with reducing the sugar in the future (but we typically don't like sweet or flavored scones - it's still a great recipe). I think it'd be just as good without jam. My dough was too dry to come together and I had to add an extra tablespoon or two of cream, but that may have been because it was a very dry winter day, and they came out tender and moist. Also had to roll a little thinner than the prescribed 1/2 an inch in order to make 10; I'd probably just make 9 in the future.
vegwithtastebuds on July 09, 2023

Made with batch split between blueberry, apricot, and Damson Plum preserves- all excellent!
anya_sf on September 18, 2021

Very good filled with apricot or blackberry jam. The dough needed a little extra liquid to come together. My scones must have been slightly large as I just got 8. I assembled them the night before and froze them. Baked from frozen, they needed 5 extra minutes in the oven. Next time I might just bake plain bran scones and simply spread them with jam.
Cathyschuh on March 01, 2020

Dense and delicious.
shoffmann on January 26, 2019

I loved these scones. Nice tender texture, and the jam filling was nice.
southerncooker on March 31, 2018

I couldn't find wheat bran but wheat germ is available in all our local supermarkets. I did a Google search and found they are interchangeable in recipes. I also learned the bran is the husk and the germ is the kernel. The bran has more health benefits. I got exactly 10 scones and filled half with blackberry jam and half with raspberry. I liked the blackberry better.
Lepa on November 19, 2017

These were good but they were more work than most scones and I'm not sure we liked them enough to justify the extra work. I filled them with raspberry jam, which was a nice flavor combination.
Rutabaga on November 05, 2017

The entire family loved these scones, although my six-year-old was a skeptical at first, probably because they didn't line up with his idea of what a biscuit should be. But he, too, was won over at first bite. Ours were filled with blackberry jam. The jam was a great companion to the flavor of the bran, and they were indeed tender and moist. These will definitely be added to the regular breakfast rotation.
bwhip on October 28, 2017

Made these this morning and they were very good. Nicely light compared to most scones. I toasted the wheat bran a bit before mixing, and mixed in fresh blackberries rather than using jam. Tasty!
Zosia on October 27, 2017

Filled with maple jelly, even those not fond of bran muffins loved these. They didn't rise as high as some scones do but they were tender and had a nutty flavour and a bit of chew from the bran. My dark brown sugar was as solid as rock so I used light brown (while the dark brown softens for the next batch!)