Wholemeal Pecan Nut Scones

• 230 g / 8 oz wholemeal self-raising flour
• pinch of salt

Sift the flour and salt into a bowl then tip in the bran left in the sieve. Rub in the butter then stir in the chopped nuts. Beat the egg with the milk, reserve a little for brushing the tops of the scones and stir the rest into the mixture to make a soft dough.

Turn out on to a floured board and pat or gently roll into an oblong shape about 2