Mary Berry Wholemeal Scones​ Recipe

This hearty Mary Berry Wholemeal Scones recipe is made with a rustic blend of wholemeal and self-raising flours, butter, milk, and a touch of sugar for balance. The result is a batch of wholesome, tender scones with a lovely nutty flavor and a light texture. Perfect for a healthier afternoon tea, this simple recipe makes about 12 scones and is wonderful served with butter and your favorite jam.

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Mary Berry Wholemeal Scones Ingredients

• 100g (4oz) self-raising flour
• 150g (5oz) wholemeal flour
• 1 tsp baking powder
• 50g (2oz) butter, cold and cubed
• 25g (1oz) caster sugar
• 1 large egg
• 150ml (¼ pint) milk
• A little extra milk for glazing

How To Make Mary Berry Wholemeal Scones

1. Preheat and Prepare: Preheat your oven to 220°C/Fan 200°C/Gas 7. Lightly grease two baking sheets.
2. Combine Dry Ingredients: In a large bowl, mix together the self-raising flour, wholemeal flour, and baking powder. Add a pinch of salt. Add the cold, cubed butter to the bowl.
3. Rub in the Butter: Using your fingertips, rub the butter into the mixed flours until the mixture looks like fine breadcrumbs. Stir in the caster sugar.
4. Add the Wet Ingredients: In a separate jug, beat the egg with the milk. Make a well in the center of the dry ingredients and pour in most of the egg and milk mixture, keeping a little aside for the glaze.
5. Form the Dough: Using a palette knife or a round-bladed knife, quickly mix the ingredients together to form a soft, slightly sticky dough. Be careful not to overmix.
6. Shape the Scones: Turn the dough out onto a lightly floured surface. Gently and quickly knead the dough until it is smooth. Pat or roll out the dough to a thickness of about 2cm (¾ inch). Use a 5cm (2 inch) fluted cutter to stamp out the scones.
7. Arrange and Glaze: Place the scones on the prepared baking sheets, spaced slightly apart. Gently gather the leftover dough, re-roll, and cut out more scones. Brush the tops of the scones with the reserved milk.
8. Bake to Perfection: Bake in the preheated oven for 12–15 minutes, until the scones are well-risen and a beautiful golden-brown color.
9. Cool Slightly: Transfer the baked scones to a wire rack to cool down before serving.

Recipe Tips

• Use a Light Touch: The secret to light scones, even with wholemeal flour, is to handle the dough as little as possible. This prevents the gluten from developing, which would make the scones tough.
• Keep Butter Cold: Ensure your butter is cold straight from the fridge. Cold butter creates little pockets of steam during baking, which helps the scones to rise and gives them a tender, flaky texture.
• Don’t Twist the Cutter: When cutting out your scones, press the cutter straight down firmly and lift it straight up. Twisting the cutter can seal the edges, which prevents the scones from rising evenly.
• Check Your Baking Powder: Always use fresh, in-date baking powder. As the key raising agent, its effectiveness is crucial for achieving a good rise.

What To Serve With Wholemeal Scones

These wholesome Mary Berry Wholemeal Scones are a perfect canvas for classic pairings. Serve them warm with a generous spread of salted butter and a dollop of your favorite strawberry or raspberry jam. For a truly traditional afternoon tea experience, add a spoonful of thick clotted cream. They are also delicious on their own with a hot cup of tea or coffee.

How To Store Wholemeal Scones Leftovers

• Store: Scones are always best enjoyed on the day they are baked. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. You can refresh them by warming them for a few minutes in a moderate oven.
• Freeze: These wholemeal scones freeze very well. Once they have cooled completely, place them in a freezer-safe bag or container, using baking parchment to separate any layers. They can be frozen for up to 3 months. Thaw at room temperature or warm them gently in the oven directly from frozen.

Mary Berry Wholemeal Scones Nutrition Facts

• Calories: 135 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 180mg
• Total Carbohydrate: 20g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 4g

Frequently Asked Questions

• Can I make these scones without sugar? Yes, you can omit the caster sugar if you prefer a purely savory scone. The sugar adds a touch of sweetness to balance the nutty flavor of the wholemeal flour, but they will still be delicious without it.
• Why are my scones dense? Dense scones are usually the result of overworking the dough. Mix the ingredients only until they just come together to form a dough, and knead very lightly and briefly.
• Can I use all wholemeal flour? Using only wholemeal flour will result in a much denser and heavier scone. The blend with self-raising white flour is recommended by Mary Berry to keep them light and help them rise properly while still providing that lovely nutty, wholemeal flavor.
• Can I add fruit to this recipe? Yes, you can add about 50g of sultanas or other dried fruit to the recipe. Stir them into the dry ingredients along with the sugar before you add the egg and milk mixture.

Try More Recipes:

• Mary Berry Devonshire Scones​ Recipe
• Mary Berry Sultana Scones​ Recipe
• Mary Berry Gluten Free Fruit Scones​ Recipe