Mary Berry’s Wholemeal Scones are made with self-rising flour, whole-wheat flour, baking powder, butter, superfine sugar, egg, and milk. This easy scone recipe creates a delicious breakfast or afternoon tea treat that takes about 20 minutes to prepare and can serve up to 10 people.
This Wholemeal Scones Recipe Is Fast Cakes Favourites Cookbook by Mary Berry
Mary Berry Wholemeal Scones 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
- 120ml (½ cup) milk (combined with egg)
How To Make Mary Berry Wholemeal Scones?
- Preheat the oven: Preheat to 220°C/200°C fan (425°F/Convection 375°F). Lightly grease a baking sheet.
- Prepare the dry ingredients: In a large bowl, combine 125g (1 cup + 1 tbsp) self-rising flour, 100g (1 cup) whole-wheat flour, and 1 rounded tsp baking powder. Rub in 55g (4 tbsp) butter until the mixture resembles fine breadcrumbs. Stir in 25g (1 tbsp) superfine (caster) sugar.
- Mix the wet ingredients: Crack 1 large egg into a measuring jug, lightly beat it, and then top up with milk to make 120ml (½ cup). Stir most of this egg and milk mixture into the flour, saving 1 tbsp in the jug to glaze the scones later. Mix to form a soft dough.
- Roll and shape the dough: Turn the dough onto a lightly floured surface, knead gently, and roll it out to about 1.25cm (½ inch) thickness. Use a fluted 7.5cm (3-inch) cutter to cut out 10 scones.
- Prepare for baking: Place the scones, well spaced, on the prepared baking sheet. Brush the tops with the reserved egg and milk mixture.
- Bake: Place in the preheated oven and bake for about 10 minutes, or until the tops are a pale golden brown.
- Cool: Remove the scones from the baking sheet and transfer to a wire rack to cool completely.
Recipe Tips:
- Use cold butter: Make sure the butter is cold when you rub it into the flour. Cold butter helps create a crumbly texture in the scones.
- Don’t overmix the dough: Mix the ingredients just until combined. Overmixing can result in tough scones.
- Handle the dough lightly: When kneading, be gentle. Overworking the dough can affect the texture and make the scones dense.
- Flour your cutter: Dust your cutter with a little flour to prevent the dough from sticking, making it easier to cut out clean scones.
- Bake immediately: Once the dough is ready, bake the scones right away. This helps them rise better in the oven.
What To Serve With Wholemeal Scones?
These soft and crumbly wholemeal scones pair well with clotted cream, strawberry jam, butter, or honey. They can also be served alongside fresh fruit, yogurt, cheese, or smoked salmon for a delicious breakfast or afternoon tea.
How To Store Leftovers?
- Refrigerate: First, let the leftover wholemeal scones cool to room temperature. Once cooled, place them in an airtight container and refrigerate for up to 3 days to keep them fresh.
- Freeze: Allow the scones to cool completely before freezing. Place them in a freezer-safe bag or container and freeze for up to 3 months. To thaw, leave the scones at room temperature for a few hours before serving. This recipe does not need reheating.
Mary Berry Wholemeal Scones Nutrition Facts:
Serving Size: 1 scone (out of 10 servings)
- Calories: 167 kcal
- Total Fat: 7 g
- Saturated Fat: 2 g
- Cholesterol: 39 mg
- Sodium: 344 mg
- Potassium: 202 mg
- Total Carbohydrate: 43 g
- Dietary Fiber: 4 g
- Sugars: 5.5 g
- Protein: 8 g
More Mary Berry Recipe:
Mary Berry Wholemeal Scones
Description
Mary Berry’s Wholemeal Scones are made with self-rising flour, whole-wheat flour, baking powder, butter, superfine sugar, egg, and milk. This easy scone recipe creates a delicious breakfast or afternoon tea treat that takes about 20 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Preheat the oven: Preheat to 220°C/200°C fan (425°F/Convection 375°F). Lightly grease a baking sheet.
- Prepare the dry ingredients: In a large bowl, combine 125g (1 cup + 1 tbsp) self-rising flour, 100g (1 cup) whole-wheat flour, and 1 rounded tsp baking powder. Rub in 55g (4 tbsp) butter until the mixture resembles fine breadcrumbs. Stir in 25g (1 tbsp) superfine (caster) sugar.
- Mix the wet ingredients: Crack 1 large egg into a measuring jug, lightly beat it, and then top up with milk to make 120ml (½ cup). Stir most of this egg and milk mixture into the flour, saving 1 tbsp in the jug to glaze the scones later. Mix to form a soft dough.
- Roll and shape the dough: Turn the dough onto a lightly floured surface, knead gently, and roll it out to about 1.25cm (½ inch) thickness. Use a fluted 7.5cm (3-inch) cutter to cut out 10 scones.
- Prepare for baking: Place the scones, well spaced, on the prepared baking sheet. Brush the tops with the reserved egg and milk mixture.
- Bake: Place in the preheated oven and bake for about 10 minutes, or until the tops are a pale golden brown.
- Cool: Remove the scones from the baking sheet and transfer to a wire rack to cool completely.
Notes
- Use cold butter: Make sure the butter is cold when you rub it into the flour. Cold butter helps create a crumbly texture in the scones.
- Don’t overmix the dough: Mix the ingredients just until combined. Overmixing can result in tough scones.
- Handle the dough lightly: When kneading, be gentle. Overworking the dough can affect the texture and make the scones dense.
- Flour your cutter: Dust your cutter with a little flour to prevent the dough from sticking, making it easier to cut out clean scones.
- Bake immediately: Once the dough is ready, bake the scones right away. This helps them rise better in the oven.
Mary Berry Wholemeal Scones