Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
Make a well in the centre and add ¾ of the egg and most of the kefir (reserving some in case it's needed). Stir with a round bladed knife from the inside to the outside until the ingredients are just combined and form a dough – you may need to use the rest of the kefir to get the right consistency.
Roll the dough out on a floured surface to about ¾″ (2cm) thick then cut into rounds with a 2 ½" (6cm) cutter. You’ll need to re-roll the cut out bits a couple more times.
Place on a lined baking tray, brush with the remaining egg, then bake in the top part of the oven at 200℃ for 15 minutes or until the scones are golden and the bases sound hollow when tapped. Place on a cooling rack.
These scones don't rise as well as ordinary scones due to the bran in the wholemeal flour, but they are still light and delicious.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.