This healthy variation on plain scones is made by simply replacing some of the plain white flour with wholemeal flour.
1 ½ cups plain baking flour
1 ½ cups wholemeal flour
4 level teaspoons baking powder
¼ teaspoon salt
50 gms butter
1 ½ cups milk
- Sift plain flour, baking powder and salt into a bowl
- Stir in the wholemeal flour
- Using your fingers rub the butter into the flour until the mixture resembles fine breadcrumbs
- Add milk and mix to a soft dough with a knife
- Sprinkle a little flour on to an oven baking tray
- Place the scone dough on the tray and lightly knead it with your fingers
- Flatten the dough into an oblong shape 4-5 cm high
- Cut into 10-12 even-sized pieces.
- Spread the pieces out so there is about 1 cm between each scone on the tray.
- Bake at 220°C for 10 minutes or until golden brown.
For wholemeal cheese scones add ½ cup grated cheese.
For wholemeal date scones, add ½ cup chopped dates.