I first stumbled across Mary Berry’s wholemeal scones recipe on a rainy afternoon. It was one of those days where the house felt a bit empty and I needed something warm and comforting to fill the space. I’d always been drawn to scones, but I never thought they could be healthy-until I found this version. Wholemeal flour instead of white, combined with a simple method and rich texture, made it feel like the perfect compromise. You get all the satisfying crumbly goodness of a classic scone, but with the wholesome benefits of wholemeal flour.
I’ve made this recipe countless times since, tweaking a few things along the way. It’s one of those recipes you can turn to when you need something quick and comforting, whether for tea or as a simple breakfast. What’s great about Mary Berry’s scones is their reliability-you follow the instructions, and you always end up with a lovely batch of scones.
Mary Berry Wholemeal Scones Recipe
Mary Berry’s wholemeal scones are simple, wholesome, and incredibly easy to make. Whether you’re an experienced baker or someone just learning their way around the kitchen, this recipe is a great go-to. The scones have a slightly nutty taste from the wholemeal flour and a wonderfully soft texture. They’re perfect with butter, jam, or even a little clotted cream if you’re feeling indulgent.
Ingredients Needed
I find that using high-quality ingredients is key to making a great scone. Here’s everything you’ll need:
- Wholemeal flour (self-raising or plain, depending on your preference)
- Baking powder (if using plain flour)
- Butter (unsalted for a more controlled flavor)
- Milk (whole milk gives it a richer taste, but you can use semi-skimmed if you prefer)
- Sugar (just a touch, to balance out the nutty flavor of the wholemeal flour)
- Salt (just a pinch)
- Egg (for glazing the scones before baking)
Pro tip: I always use cold butter, straight from the fridge. This makes the scones a little flakier when baked.
Equipment Needed
While you don’t need much, having the right tools makes a world of difference. Here’s what you’ll need:
- Mixing bowl (preferably large enough to comfortably mix everything)
- Baking tray (lined with parchment paper)
- Pastry cutter or your hands (for cutting in the butter)
- Rolling pin (to roll out the dough)
- Scone cutter (or a round cookie cutter, about 2-2.5 inches in diameter)
- Brush (for glazing with egg wash)
If you’re a fan of scones, I’d recommend investing in a good scone cutter. It gives the scones a more uniform shape, making them look extra professional.
How To Make Mary Berry Wholemeal Scones?
The method for making these wholemeal scones is straightforward and quick-perfect for an impromptu baking session. Here’s how I do it:
- Preheat the oven to 220°C (200°C for fan-assisted ovens) or 425°F. Line a baking tray with parchment paper.
- Sift the flour and baking powder into a large bowl. I always sift to get rid of any lumps and to ensure a light texture for the scones.
- Cut in the butter. Using a pastry cutter or your fingers, rub the cold butter into the flour until it resembles fine breadcrumbs. It should feel a bit crumbly and not too greasy. This is where I love to get my hands dirty!
- Add the sugar and salt. Stir these through the dry mix.
- Make a well in the center, and pour in the milk. You may not need all the milk, so add a little at a time until the dough comes together.
- Knead the dough lightly. Turn it out onto a floured surface and gently fold it over a few times. Be careful not to overwork it-you want the scones to be light and airy, not tough.
- Roll out the dough to about 2 cm thick and use a scone cutter to stamp out the rounds. Gather any leftover dough, roll it out again, and cut out the remaining scones.
- Glaze with egg wash. Beat the egg and brush it over the tops of the scones for that beautiful golden finish.
- Bake for 12-15 minutes. The scones should be golden and well risen. I love the sound of them as they bake-there’s something magical about the smell of fresh scones filling the house.
- Cool on a wire rack. Let them cool slightly before serving.
Recipe Variations
While I stick to Mary Berry’s basic recipe most of the time, there’s always room for a little creativity. Here are a few variations I love:
- Cheese and Wholemeal Scones: Add a handful of grated cheddar or parmesan to the dry mix for a savory twist. It’s perfect for an afternoon snack with a cup of tea.
- Fruit Scones: Add a handful of dried fruit like raisins, sultanas, or even chopped dates to the dough. This makes them more of a treat for breakfast or tea.
- Herb Scones: Add fresh herbs like rosemary or thyme for a more savory scone. It pairs wonderfully with a bowl of soup.
I love playing around with flavors, and scones are such a great base to start from. The key is balancing the extra ingredients so they don’t overpower the classic texture and taste.
What Goes Well With Mary Berry Wholemeal Scones?
Scones are like a blank canvas, and there are so many things that pair wonderfully with them. Here’s what I love:
- Clotted Cream & Jam: This is the classic British combo. I like strawberry or raspberry jam for a fruity kick.
- Butter: Sometimes simple is best. A nice, thick smear of butter while the scone is still warm is heaven.
- Cheese: For savory scones, sharp cheddar or a bit of brie makes a great topping.
- Tea: Of course, you can’t forget a cup of tea. A nice, strong black tea, like Earl Grey or English Breakfast, complements scones perfectly.
What I Have Learnt
Over time, I’ve learned a few things that have really helped make my scones better:
- Don’t overmix: It’s tempting to knead the dough a lot, but that’s a surefire way to end up with tough scones. Less is more!
- Cold butter is key: It makes a huge difference in texture. The cold butter helps create pockets of air inside the scone, giving it that delicate crumb.
- The oven temperature matters: Scones need a hot oven to rise quickly. Make sure it’s fully preheated.
- Serve fresh: While they’re still good the next day, scones are best eaten fresh.
FAQs
What Ingredients Are Needed For Mary Berry’s Wholemeal Scones?
The ingredients for Mary Berry’s Wholemeal Scones typically include 225g wholemeal flour, 225g self-raising flour, 1 tsp baking powder, 50g butter, 75g caster sugar, 2 large eggs, 150ml milk, and a pinch of salt. These ingredients combine to create a light and flavorful scone with a wholesome texture.
How Do You Make Mary Berry’s Wholemeal Scones?
To make Mary Berry’s Wholemeal Scones, first preheat your oven to 220°C (200°C fan-assisted) or 425°F. In a large bowl, sift the wholemeal and self-raising flours, then add baking powder and salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, followed by the eggs and milk, and mix gently until a dough forms. Turn the dough out onto a lightly floured surface, knead briefly, and roll it out to about 2.5cm thickness. Using a round cutter, cut out the scones and place them on a baking tray. Brush the tops with a little milk, then bake for 10-12 minutes or until golden brown.
Can I Substitute Wholemeal Flour For White Flour In Mary Berry’s Scones Recipe?
Yes, you can substitute wholemeal flour for white flour in Mary Berry’s Scone recipe. However, the texture and flavor will be different. Wholemeal flour creates denser scones with a richer, nuttier flavor. If you prefer lighter scones, you may consider using a mix of wholemeal and white self-raising flour or adding a bit more milk to adjust the dough’s consistency.