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These wholesome, delicious, moreish wholemeal scones are perfect for afternoon tea. They're made with 50% white and 50% wholemeal flour, which gives a great texture and warm flavour. Gorgeous!

This recipe makes eight generously scones, which absolutely must be served with clotted cream and jam.

Ingredients

200g (7.5 oz) white self-raising flour, plus some for dusting

200g (7.5 oz) wholemeal self-raising flour

1 tsp sugar

1 tsp bicarbonate of soda

100g (3.5 oz) salted butter, cold and cubed

200ml (6.8 fl oz) whole milk (plus a little to brush the tops)

Instructions

Preheat the oven to 200C/390F (180C/355F fan). In a bowl, mix the flours with the sugar bicarbonate of soda.



Using your hands, rub in the butter until you have an even crumb.

Slowly add the milk while mixing using a flat knife. The mixture should start to come together.

Tip the dough onto a floured surface.

Knead very briefly - you don’t want to overwork it, just enough to bring it together - press gently into a round. and cut into eight equal triangles.

Transfer them to a flour-dusted baking tray.

Brush the tops with milk.

Bake for 12-15 minutes until the scones have puffed and turned golden.

If you'd like to print this 50/50 scones recipe to try later, just hit PRINT on the recipe card below.

Print Recipe 4.9 from 11 votes Wholemeal scones - perfect for afternoon tea These wholesome, delicious, moreish wholemeal scones are perfect for afternoon tea. They're made from 50% white and 50% wholemeal flour for the perfect texture and flavour. Gorgeous! Prep Time 10 mins Cook Time 12 mins Total Time 22 mins Servings: 6 scones Calories: 379 kcal Author: Emily Leary Ingredients 200 g ( 7.05 oz ) whiite self-raising flour, plus some for dusting

200 g ( 7.05 oz ) wholemeal self-raising flour

1 tsp sugar

1 tsp bicarbonate of soda

100 g ( 3.53 oz ) salted butter, cold and cubed

200 ml ( 6.76 floz ) whole milk plus a little to brush the tops Instructions Preheat the oven to 200C/390F (180C/355F fan). In a bowl, mix the flours with the sugar bicarbonate of soda.

Using your hands, rub in the butter until you have an even crumb.

Slowly add the milk while mixing using a flat knife. The mixture should start to come together.

Tip the dough onto a floured surface.

Knead very briefly - you don’t want to overwork it, just enough to bring it together - press gently into a round. and cut into eight equal triangles.

Transfer them to a flour-dusted baking tray.

Brush the tops with milk.

Bake for 12-15 minutes until the scones have puffed and turned golden. Video Nutrition Calories: 379 kcal | Carbohydrates: 51 g | Protein: 8 g | Fat: 15 g | Saturated Fat: 9 g | Cholesterol: 39 mg | Sodium: 344 mg | Potassium: 202 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 470 IU | Calcium: 55 mg | Iron: 1.2 mg * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish. Tried this recipe? Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts! * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

What do you think of these delicious 50/50 scones? What's your favourite way to enjoy afternoon tea?

Pin for later

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