This Mary Berry Wholemeal Scones Recipe is a healthy and fluffy recipe, which is made with a blend of wholemeal and self-raising flour. It’s a healthy twist on the classic, ready in about 25 minutes.
Mary Berry Wholemeal Scones Recipe Ingredients
- 125g (1 cup) self-raising flour, plus extra for dusting
- 100g (1 cup) wholemeal flour
- 1 rounded tsp baking powder
- 55g (4 tbsp) cold butter, cut into small cubes
- 25g (1 tbsp) caster (superfine) sugar
- 1 large egg
- Milk, to make 120ml with the egg
How To Make Mary Berry Wholemeal Scones
- Prep the oven and dry ingredients: Preheat your oven to 220°C (200°C fan / 425°F). Lightly grease a large baking sheet. In a large mixing bowl, combine the self-raising flour, wholemeal flour, and baking powder.
- Rub in the butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
- Combine the wet ingredients: In a measuring jug, beat the egg, then add enough milk to bring the total liquid volume to 120ml. Set aside 1 tablespoon of this mixture for glazing the tops later.
- Form the dough: Make a well in the center of the dry ingredients and pour in the egg and milk mixture. Use a rounded knife to gently mix until a soft, slightly shaggy dough forms.
- Shape and cut the scones: Turn the dough out onto a lightly floured surface. Knead very gently just a few times until it comes together. Pat or lightly roll the dough to a thickness of about 1.25cm (½ inch).
- Cut out the scones: Using a 7.5cm (3 inch) fluted cutter dipped in flour, press straight down into the dough without twisting. Place the cut scones on the prepared baking sheet. Gently gather the scraps, re-roll, and cut out more scones.
- Glaze and bake: Brush the tops of the scones with the reserved egg and milk mixture. Bake for 10 minutes, or until well-risen and a lovely golden-brown. Transfer to a wire rack to cool slightly.
Recipe tips
- How to get light, fluffy scones? The key is a light touch. Handle the dough as little as possible. The combination of self-raising and wholemeal flour provides a good rise while adding a nutty flavor.
- Why use cold butter? Using cold butter is essential for a flaky texture. As the small pieces of butter melt in the hot oven, they release steam, which creates pockets of air and makes the scones light.
- How do I get an even rise? When you use your cutter, press it straight down into the dough and lift it straight up. If you twist the cutter, it can seal the edges of the scone and prevent it from rising properly.
- Can I make these with all wholemeal flour? It’s not recommended. Using all wholemeal flour can result in scones that are dense and dry. The blend with white self-raising flour is key to keeping them light and fluffy.
What To Serve With Wholemeal Scones
These scones have a lovely nutty flavor that pairs well with both sweet and savory toppings.
- A simple spread of good quality salted butter
- Clotted cream and strawberry jam for a classic cream tea
- Butter and a slice of sharp cheddar cheese
- A spoonful of lemon curd
How To Store Wholemeal Scones
Room Temperature: Scones are always best eaten fresh on the day they are baked. Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat: You can refresh day-old scones by warming them in a low oven (around 150°C/300°F) for about 5 minutes.
Mary Berry Wholemeal Scones Nutrition Facts
- Calories: 190kcal
- Carbohydrates: 28g
- Protein: 5g
- Fat: 6g
- Saturated Fat: 3.5g
- Sodium: 210mg
- Fiber: 2g
- Sugar: 4g
Nutrition information is estimated per scone and does not include toppings.
FAQs
This can be caused by adding too much flour, not enough liquid, or over-baking. The dough should be soft and slightly sticky. Also, be sure not to use 100% wholemeal flour, as it absorbs more liquid and can lead to a drier result.
Yes, about 50g of sultanas or raisins would be a lovely addition. Toss them in the flour mixture before adding the wet ingredients to prevent them from sinking.
Absolutely. Omit the sugar and add about 75g of grated sharp cheddar cheese and a pinch of cayenne pepper with the dry ingredients for a delicious cheese scone.
Try More Recipes:
- Mary Berry Cherry Scones Recipe
- Mary Berry Devonshire Scones Recipe
- Mary Berry Sultana Scones Recipe
Mary Berry Wholemeal Scones Recipe
Description
A wholesome and delicious scone with a light texture and nutty flavor from wholemeal flour, made using Mary Berry’s classic techniques.
Ingredients
Instructions
- Preheat oven to 220°C (200°C Fan). Grease a baking sheet.
- Rub the cold butter into the flours and baking powder until it resembles breadcrumbs. Stir in the sugar.
- Beat the egg with enough milk to make 120ml of liquid. Add most of this to the dry ingredients, reserving some for a glaze.
- Gently mix to a soft, slightly sticky dough.
- On a floured surface, pat the dough to 1.25cm thick. Cut out scones with a 7.5cm cutter, without twisting.
- Place on the baking sheet, brush the tops with the reserved egg wash.
- Bake for 10 minutes until risen and golden. Cool on a wire rack.
Notes
- The combination of wholemeal and self-raising flour gives these scones a great flavor without being too heavy.
- Handle the dough as little as possible to keep the scones light and tender.
- Using cold butter is essential for achieving a flaky texture.
- These scones are best enjoyed warm on the day they are baked.
