Wholemeal Scones

These scones are adapted from Mary Berry's plain scone recipe. I have tried every top rated scone recipe on the internet ( trust me, a week of scone baking about 3 hours each day... yep i've tried 'em all ), and this was honestly the best.

I created this website originally for my own use so I could log all the recipes that actually work and turn out how they should. Also to keep record of any adjustments I make to improve the recipe. But I realised how much I loved writing and photography so I decided to make a blog. Why not?

Anyway so these scones have been tested and deserve to be on this site. The recipe below will, of course, be with my adjustments. They're soft and light on the inside. Not quite fluffy as I believe you can only achieve that with white flour but they're so light that with all the toppings, you barely notice. The have a crunchy, biscuit-ty outer and are subtly sweet. Good enough to eat on their own!

Wholemeal Scones

Serves: 3 medium scones

Ingredients

• 225g wholemeal flour, sifted and husks removed ( You'll have to add more flour then sift as the husks take up part of the weight )

• 1 tsp baking powder

• 1 tsp vanilla sugar

• 2 tsp stevia sugar ( or 4 tsp normal sugar )

• pinch salt

• 50g butter ( I used 25g each of coconut oil and butter ), softened

• 1 egg

• 100ml almond milk ( I whisked 60ml almond milk and 40ml yoghurt to fluffen them up a bit )

• strawberries, raspberries, whipped cream and jam, to serve ( I made my own strawberry jam with a lot less sugar and also using stevia sugar so it's mainly strawberries but still tastes like normal jam! )

Method

- Preheat the oven to 200 degrees c, fan. Line a tray with baking paper and lightly grease.

- Pop all the dry ingredients into a blender. Add the butter and blitz for about 30 seconds.

- Remove the mix to a large bowl and use your fingertips to gently break the mixture into fine crumbs.

- Whisk the egg and milk together then pour 3/4 of it into the dry. stir everything together with a palette knife ( or a normal knife ) until it comes together.

- Turn the mixture out onto a lightly floured surface and GENTLY bring everything together, wetting your fingers with the egg mix as you go. The dough should be slightly sticky and come together as a solid lump of dough. Gently flour it to remove the stickiness and flatten slightly.

- Cut out 3 scones, reshaping the dough after each cut if it isn't big enough to do it in one go.

- Brush the tops with the remainder of the wet mixture and pop the scones into the oven for 15 minutes, or until golden on top and hollow sounding when the bottom is tapped.

- Allow them to cool before cutting open! very important as they will be soggy and uncooked din the centre if they haven't properly cooled. And enjoy!