Gather Your Ingredients
1 ½ cups (8 ¼ ounces/234 grams) whole wheat flour
1 cup (5 ounces/142 grams) all-purpose flour, plus more for dusting
¾ cup (1 ¾ ounces/52 grams) wheat bran
1 ½ tablespoons sugar
1 tablespoon baking powder
¾ teaspoon plus pinch table salt, divided
½ teaspoon baking soda
1 large egg
1 ½ cups buttermilk
6 tablespoons unsalted butter, melted and cooled
Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Whisk whole wheat flour, all-purpose flour, wheat bran, sugar, baking powder, ¾ teaspoon salt, and baking soda together in large bowl.
Whisk egg and pinch salt in medium bowl until no streaks of white remain. Measure out 1 tablespoon egg mixture and reserve for egg wash. Whisk buttermilk into remaining egg. Add melted butter and stir until butter forms small clumps.
Add buttermilk mixture to flour mixture and stir with rubber spatula until all flour is moistened and dough forms soft, ragged mass.
Transfer dough to floured counter. With floured hands, knead until surface is smooth and mostly free of cracks, 10 to 15 times. (If dough is too sticky to handle, wait 10 minutes for flour to absorb moisture before proceeding.) Pat gently into 5 ½ -by 8-inch rectangle. Using floured 2 1/2-inch round cutter, cut out 6 rounds, recoating cutter with flour between cuts. Arrange scones on prepared sheet. Gather dough scraps, form into ball, and knead gently until surface is mostly free of cracks. Pat gently into 2 ½- by 5-inch rectangle and cut out 2 scones. Knead remaining dough until surface is mostly free of cracks. Pat gently into 2 3/4-inch round and cut out 1 scone. Transfer scones to prepared sheet. Discard remaining dough.
Brush tops of scones with reserved egg. Bake until scones are risen and deep golden brown, about 13 minutes, rotating sheet halfway through baking. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.
For best results, weigh your ingredients where a weight is provided.
Our favorite whole-wheat flour is King Arthur Premium.
To ensure the best flavor, use fresh whole-wheat flour.
Wheat bran can be found at natural foods stores or in the baking aisle of your supermarket. If wheat bran is unavailable, substitute oat bran.
These scones are best served fresh, but leftover scones may be frozen and reheated in a 300-degree oven for 15 minutes before serving.
Serve these scones with jam, cheese, or alongside a bowl of soup.