Mary Berry Wholemeal Scones

There’s something so stubbornly wholesome about a wholemeal scone, isn’t there? The kind of bake that doesn’t try too hard to be fancy—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. I’d overmixed the dough like a fool and skipped the egg glaze thinking it wouldn’t matter. (It did.)

Since then, I’ve made these Mary Berry-style wholemeal scones more times than I can count—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.

• It’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 browning—don’t skip the glaze, it gives that beautiful soft shine.
• And the light touch when mixing? That’s the make-or-break. I used to manhandle the dough like it owed me money. Now I treat it like puff pastry—quick, cold, and minimal fuss.

INGREDIENTS + WHY THEY MATTER

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

Making It Yours (Without Ruining It)

I’ve tried a few tweaks—here’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 you’ll lose some richness. I tested with 120ml milk + 1 tsp lemon juice—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 haven’t found a GF mix that doesn’t turn these into hockey pucks—open to suggestions!

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Dry, heavy scones	Too much wholemeal flour	Stick to the mix ratio—don’t go rogue
Flat tops, no rise	Overmixed the dough	Mix just until it comes together
Pale and dull looking	Skipped the egg glaze	Always brush tops with egg/milk mixture
Tough texture	Handled the dough too much	Knead briefly and lightly—don’t press hard

HOW TO MAKE MARY BERRY’S WHOLEMEAL SCONES

1. Preheat your oven to 220°C (200°C fan) / 425°F. 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 sugar—don’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 (that’s about half an inch). Cut with a floured 7.5cm fluted cutter—press down, don’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 you’re impatient (I always am).

TIPS FROM MY KITCHEN

• I chill my mixing bowl and cutter in summer—helps stop the butter melting too soon.
• Don’t twist the cutter when cutting the dough—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 shelf—my oven base is volcanic.

STORAGE + SERVING

• Store in an airtight tin for up to 3 days—but they’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 must—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 wouldn’t. They turn out dense and a bit dry. The combo of white and wholemeal is key.

Q: What if I don’t have self-raising flour?
A: Use plain flour with 1½ tsp baking powder per 125g—but I’ve found the texture isn’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 wasn’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 Salmon Goat’s Cheese and Cucumber Canapé
• Mary Berry Onion, Courgette and Blue Cheese Puff Tarts
• Mary Berry Crispy Squid With Aioli
• Mary Berry Smoked Salmon Canapé Sandwiches