Mary Berry Wholemeal Scones

Mary Berry Wholemeal Scones

Thereโ€™s something so stubbornly wholesome about a wholemeal scone, isnโ€™t there? The kind of bake that doesnโ€™t try too hard to be fancyโ€”just proper, honest, and good with a smear of butter and a strong cup of tea. I first made these because I had a bag of whole-wheat flour lurking in the back of the cupboard and a foggy Sunday that begged for baking.

But let me tell you, my first batch? Woeful. Dry, dense, and flatter than a pancake. Iโ€™d overmixed the dough like a fool and skipped the egg glaze thinking it wouldnโ€™t matter. (It did.)

Since then, Iโ€™ve made these Mary Berry-style wholemeal scones more times than I can countโ€”refining as I go. Let me show you how I finally cracked the code for soft middles, golden tops, and that slight nutty chew that makes them feel almost virtuous. Almost.

Why This One Works So Well

There are a lot of wholemeal scone recipes out there that taste more like health food than something you actually want to eat. Not this one.

  • Itโ€™s the combo of self-raising flour + wholemeal flour that keeps things fluffy and flavourful. I once tried all wholemeal and regretted every bite.
  • The egg and milk mixture adds richness and helps with browningโ€”donโ€™t skip the glaze, it gives that beautiful soft shine.
  • And the light touch when mixing? Thatโ€™s the make-or-break. I used to manhandle the dough like it owed me money. Now I treat it like puff pastryโ€”quick, cold, and minimal fuss.

INGREDIENTS + WHY THEY MATTER

  • Self-Raising Flour (125g) โ€“ The lift-giver. Donโ€™t swap this for plain flour unless you add baking powder (and even then, itโ€™s not quite the same).
  • Whole-Wheat Flour (100g) โ€“ Adds that lovely nutty flavour and fibre. Too much makes it dryโ€”this balance is just right.
  • Baking Powder (1 rounded tsp) โ€“ I know, thereโ€™s already some in the self-raising flour. But this gives an extra nudge for lightness.
  • Butter (55g, cold) โ€“ Rubbed in to give that short, crumbly texture. Warm butter turns it greasy, so use it straight from the fridge.
  • Caster Sugar (25g) โ€“ Just enough to round out the flavour without turning it into cake.
  • Egg + Milk (1 egg + milk to make 120ml) โ€“ Enriches the dough and creates that golden, glossy top when brushed on.

Making It Yours (Without Ruining It)

Iโ€™ve tried a few tweaksโ€”hereโ€™s what held up and what fell flat:

  • Dairy-Free? Oat milk worked fine for the mix and glaze. Coconut milk was too rich and messed with the flavour.
  • No egg? You can just use milk, but youโ€™ll lose some richness. I tested with 120ml milk + 1 tsp lemon juiceโ€”it was OK, but the crumb was drier.
  • Add-ins? A small handful of grated cheddar works beautifully for savoury scones. Chopped dates or dried figs also paired well, but more than 50g makes the dough a mess.
  • Gluten-Free? I havenโ€™t found a GF mix that doesnโ€™t turn these into hockey pucksโ€”open to suggestions!

Mistakes Iโ€™ve Made (And How to Avoid Them)

What Went WrongWhy It HappensHow to Fix It
Dry, heavy sconesToo much wholemeal flourStick to the mix ratioโ€”donโ€™t go rogue
Flat tops, no riseOvermixed the doughMix just until it comes together
Pale and dull lookingSkipped the egg glazeAlways brush tops with egg/milk mixture
Tough textureHandled the dough too muchKnead briefly and lightlyโ€”donโ€™t press hard

HOW TO MAKE MARY BERRYโ€™S WHOLEMEAL SCONES

  1. Preheat your oven to 220ยฐC (200ยฐC fan) / 425ยฐF. Grease a baking tray or line it if you’re feeling lazy (I often do).
  2. Rub in the butter: In a big mixing bowl, combine the flours and baking powder. Rub in the cold butter with fingertips until the mix looks like fine breadcrumbs. I usually do this standing at the counter with a mug of tea and a podcast.
  3. Add sugar: Stir in the caster sugarโ€”donโ€™t skip this, even for savoury versions, it balances the flavour.
  4. Mix wet ingredients: Beat the egg in a jug, then top up with milk to 120ml total. Save 1 tbsp of this to glaze.
  5. Make the dough: Pour the wet mix into the dry ingredients. Stir with a table knife until it just comes together. If it’s too sticky, dust in a pinch of flour.
  6. Roll and cut: Lightly flour your surface. Roll the dough to 1.25cm thick (thatโ€™s about half an inch). Cut with a floured 7.5cm fluted cutterโ€”press down, donโ€™t twist.
  7. Bake: Place the scones spaced out on the tray. Brush the tops with your reserved egg/milk mix. Bake for 10 minutes or until risen and golden.
  8. Cool on a wire rack, or split one warm and smother in butter if youโ€™re impatient (I always am).
Mary Berry Wholemeal Scones
Mary Berry Wholemeal Scones

TIPS FROM MY KITCHEN

  • I chill my mixing bowl and cutter in summerโ€”helps stop the butter melting too soon.
  • Donโ€™t twist the cutter when cutting the doughโ€”it seals the edges and stops them rising properly.
  • For slightly softer scones, wrap them in a clean tea towel as they cool.
  • I always bake on the top shelfโ€”my oven base is volcanic.

STORAGE + SERVING

  • Store in an airtight tin for up to 3 daysโ€”but theyโ€™re best fresh.
  • Freeze in a zip bag once completely cool. They defrost perfectly at room temp in about 2 hours.
  • Reheat? Not needed, but if you mustโ€”10 seconds in the microwave wrapped in a tea towel keeps them soft.
  • Serve with clotted cream and jam, or butter and honey. I also love them split and toasted with a slice of cheddar.

FAQs

Q: Can I make these with all wholemeal flour?
A: You can, but I wouldnโ€™t. They turn out dense and a bit dry. The combo of white and wholemeal is key.

Q: What if I donโ€™t have self-raising flour?
A: Use plain flour with 1ยฝ tsp baking powder per 125gโ€”but Iโ€™ve found the texture isnโ€™t quite as light.

Q: Can I double the batch?
A: Absolutely. Just use two trays and swap them halfway through baking so they cook evenly.

Q: Why did my scones not rise?
A: Most likely overmixed dough, or the oven wasnโ€™t hot enough. Scones need that high heat to spring up.

Q: Are these good for savoury toppings?
A: Yes! The slight sweetness still plays nicely with things like cream cheese, smoked salmon, or even chutney.

Try More Recipes:

Mary Berry Wholemeal Scones

Course: Appetizers, SnacksCuisine: BritishDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

167

kcal

Soft, nutty, and quick to makeโ€”these wholemeal scones are perfect for a cozy afternoon tea.

Ingredients

  • 125g (1 cup + 1 tbsp) self-rising flour

  • 100g (1 cup) whole-wheat flour

  • 1 rounded tsp baking powder

  • 55g (4 tbsp) butter

  • 25g (1 tbsp) superfine (caster) sugar

  • 1 large egg

  • Milk, to make 120ml with egg

Directions

  • Preheat oven to 220ยฐC/200ยฐC fan (425ยฐF).
  • In a bowl, mix flours and baking powder. Rub in butter until breadcrumb texture. Stir in sugar.
  • Beat egg and add milk to reach 120ml. Reserve 1 tbsp for glazing.
  • Roll out to 1.25cm thickness. Cut into 10 scones.
  • Add liquid to flour, mix lightly to form soft dough.
  • Bake for 10 mins until risen and golden.
  • Place on tray, brush tops with reserved liquid.
  • Cool on a wire rack.

Notes

  • I chill my mixing bowl and cutter in summerโ€”helps stop the butter melting too soon.
  • Donโ€™t twist the cutter when cutting the doughโ€”it seals the edges and stops them rising properly.
  • For slightly softer scones, wrap them in a clean tea towel as they cool.
  • I always bake on the top shelfโ€”my oven base is volcanic.
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