Wholemeal scones

by Ed Halmagyi


  • 500g self-raising flour
  • 250g wholemeal self-raising flour
  • 1 Tbsp icing sugar
  • 2 tsp baking powder
  • 1 tsp cream of tartar
  • ½ tsp fine salt
  • 250ml cream
  • 375ml milk
  • 1 tsp pure vanilla extract
  • whipped cream and jam, to serve


1 Preheat oven to 180°C. Sift the dry ingredients together three times into a large bowl. Stir the cream, milk and vanilla in a jug.
2 Pour the milk mixture into the bowl and work gently until a smooth dough forms. Spread on a floured bench, then flatten to 3cm thick. Cut into discs with a 6cm biscuit cutter and arrange on a lined oven tray. Bake for 20 minutes, until risen and golden. Serve with whipped cream and jam.

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