Thereโs something so stubbornly wholesome about a wholemeal scone, isnโt there? The kind of bake that doesnโt try too hard to be fancyโjust 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. Iโd overmixed the dough like a fool and skipped the egg glaze thinking it wouldnโt matter. (It did.)
Since then, Iโve made these Mary Berry-style wholemeal scones more times than I can countโrefining 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.
- Itโs 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 browningโdonโt skip the glaze, it gives that beautiful soft shine.
- And the light touch when mixing? Thatโs the make-or-break. I used to manhandle the dough like it owed me money. Now I treat it like puff pastryโquick, cold, and minimal fuss.
INGREDIENTS + WHY THEY MATTER
- Self-Raising Flour (125g) โ The lift-giver. Donโt swap this for plain flour unless you add baking powder (and even then, itโs not quite the same).
- Whole-Wheat Flour (100g) โ Adds that lovely nutty flavour and fibre. Too much makes it dryโthis balance is just right.
- Baking Powder (1 rounded tsp) โ I know, thereโs 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)
Iโve tried a few tweaksโhereโs 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 youโll lose some richness. I tested with 120ml milk + 1 tsp lemon juiceโit 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 havenโt found a GF mix that doesnโt turn these into hockey pucksโopen to suggestions!
Mistakes Iโve 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 ratioโdonโt 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 lightlyโdonโt press hard |
HOW TO MAKE MARY BERRYโS WHOLEMEAL SCONES
- Preheat your oven to 220ยฐC (200ยฐC fan) / 425ยฐF. Grease a baking tray or line it if you’re feeling lazy (I often do).
- 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.
- Add sugar: Stir in the caster sugarโdonโt skip this, even for savoury versions, it balances the flavour.
- Mix wet ingredients: Beat the egg in a jug, then top up with milk to 120ml total. Save 1 tbsp of this to glaze.
- 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.
- Roll and cut: Lightly flour your surface. Roll the dough to 1.25cm thick (thatโs about half an inch). Cut with a floured 7.5cm fluted cutterโpress down, donโt twist.
- 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.
- Cool on a wire rack, or split one warm and smother in butter if youโre impatient (I always am).

TIPS FROM MY KITCHEN
- I chill my mixing bowl and cutter in summerโhelps stop the butter melting too soon.
- Donโt twist the cutter when cutting the doughโit 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 shelfโmy oven base is volcanic.
STORAGE + SERVING
- Store in an airtight tin for up to 3 daysโbut theyโre 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 mustโ10 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 wouldnโt. They turn out dense and a bit dry. The combo of white and wholemeal is key.
Q: What if I donโt have self-raising flour?
A: Use plain flour with 1ยฝ tsp baking powder per 125gโbut Iโve found the texture isnโt 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 wasnโt 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 Goatโs Cheese and Cucumber Canapรฉ
- Mary Berry Onion, Courgette and Blue Cheese Puff Tarts
- Mary Berry Crispy Squid With Aioli
- Mary Berry Smoked Salmon Canapรฉ Sandwiches
- Mary Berry Cheese and Herb Scones
Mary Berry Wholemeal Scones
Course: Appetizers, SnacksCuisine: BritishDifficulty: Easy10
servings10
minutes10
minutes167
kcalSoft, nutty, and quick to makeโthese 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 summerโhelps stop the butter melting too soon.
- Donโt twist the cutter when cutting the doughโit 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 shelfโmy oven base is volcanic.