Mary Berry Wholemeal Scones Recipe

These Mary Berry Wholemeal Scones are light, wholesome, and packed with a delicious nutty flavor from wholemeal flour. They have a tender crumb, a beautifully golden top, and just the right balance between hearty and fluffy. This easy recipe is perfect for beginner bakers and makes a wonderful addition to afternoon tea, breakfast, or a weekend brunch. The recipe takes around 30 minutes from start to finish, making it ideal when you want freshly baked scones without spending hours in the kitchen.

Ingredients

For the Wholemeal Scones

• 225g wholemeal self-raising flour
• 1 teaspoon baking powder
• 50g unsalted butter, chilled and cubed
• 25g caster sugar
• 150ml milk
• 1 medium egg, beaten

For Glazing

• 1 tablespoon milk

For Serving

• Butter
• Strawberry jam
• Clotted cream (optional)

How to Make Mary Berry Wholemeal Scones Recipe

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a baking tray with baking parchment and place a shelf in the middle of the oven.
• Mix the dry ingredients: Add the wholemeal self-raising flour and baking powder to a large mixing bowl. Stir together until evenly combined.
• Rub in the butter: Add the chilled butter cubes and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs.
• Add the sugar: Stir in the caster sugar so it is evenly distributed throughout the mixture.
• Make the dough: Mix the egg and milk together. Gradually add the liquid to the flour mixture and stir until a soft dough forms. Avoid overmixing.
• Shape the scones: Turn the dough onto a lightly floured surface and gently pat it out to approximately 2cm thick. Cut out rounds using a floured cutter.
• Prepare for baking: Arrange the scones on the prepared baking tray. Brush the tops lightly with milk for a golden finish.
• Bake the scones: Bake for 12 to 15 minutes until well risen and golden brown on top.
• Cool and serve: Transfer the scones to a wire rack and allow them to cool for a few minutes before serving warm.

Tips for the Best Wholemeal Scones

How do I make wholemeal scones lighter?

Handle the dough as little as possible and avoid kneading. Overworking the dough can make the scones dense.

Why did my scones not rise properly?

Make sure your baking powder is fresh and avoid twisting the cutter when cutting out the dough.

Can I add fruit to the dough?

Yes. Add around 75g of raisins, sultanas, or chopped dried apricots for a sweeter variation.

Should the butter be cold?

Yes. Cold butter creates steam during baking, helping the scones rise and develop a flaky texture.

Serving Suggestions

• Serve warm with butter and strawberry jam.
• Enjoy with clotted cream for a traditional afternoon tea.
• Pair with a cup of tea or freshly brewed coffee.
• Serve alongside fresh berries for breakfast.
• Add honey for extra sweetness.

Storage

Room Temperature

Store in an airtight container for up to 2 days. Warm briefly before serving for the best texture.

Refrigerator

Keep in an airtight container for up to 5 days. Reheat gently before eating.

Freezing

Freeze cooled scones in a freezer-safe bag for up to 3 months. Defrost at room temperature and warm in the oven before serving.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 8g
• Saturated Fat: 4g
• Sodium: 180mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Wholemeal Scones Recipe

Recipe by Milli RoseCourse: BreakfastCuisine: BritishDifficulty: Easy

Servings

8

scones

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Calories

210

kcal

30

minutes

Traditional Mary Berry wholemeal scones with a soft texture, nutty flavor, and golden crust. Perfect served warm with butter, jam, or cream.

Ingredients

• 225g wholemeal self-raising flour

• 1 tsp baking powder

• 50g unsalted butter, chilled and cubed

• 25g caster sugar

• 150ml milk

• 1 medium egg, beaten

• Extra milk for glazing

• Butter and jam for serving

Directions

• Preheat the oven to 220°C (200°C fan) and line a baking tray with baking paper.
• Mix the wholemeal flour and baking powder in a large bowl.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Stir in the caster sugar.
• Mix the milk and beaten egg together, then add enough to form a soft dough.
• Roll out to about 2cm thick and cut into rounds using a cutter.
• Place on the baking tray and brush the tops with milk.
• Bake for 12 to 15 minutes until risen and golden brown.
• Transfer to a wire rack and cool slightly before serving.

Notes

• Handle the dough gently for lighter scones.
• Do not twist the cutter when cutting out scones.
• Serve warm for the best texture and flavor.