(Half) Wholemeal Fruit Scones are best eaten fresh and warm from the oven with butter and a cup of tea. These scones are fruity and not too heavy.
Wholemeal Fruit Scones
Wholemeal scones – even Wholemeal Fruit Scones sound a bit worthy and healthy – and possibly not too appetising. And, yes, I have made some like that when I was in a very ‘wholemeal’ phase of eating.
These scones are not totally wholemeal, so they keep some of the lightness of scones made with white flour, but they also keep some of that impression of healthy eating. Possibly the amount of butter I add does not make for healthy eating – what can I say?
Quick and easy scones
When I first started cooking (a very long time ago as I was very young) there was only one way to make scones – the rubbing in method.
Now I have two other methods – one a variation on rubbing in, the other uses technology.
Traditional Rubbing-in Method
You use butter from the fridge, cut into cubes, and rub it into the flour with your fingers before adding sugar, eggs/milk, and fruit.
Modern Rubbing-in Method
Use frozen butter and grate it into the flour. You still rub it in, but it’s much less effort.
Blitz the flour and cold butter. Blitz again with the rest of the ingredients, apart from the fruit. Stir in the fruit.
I use all of these, depending on the circumstances. If I’m making a lot of scones, I use the processor. If I just want a small batch I’ll use either of the other methods, depending on how much butter I have in the fridge or freezer.
One top tip: If you’re rubbing in, put the bowl on a low surface or in the sink so that your arms are straighter – they will ache less!
- Magic Liner or a silicone baking mat – Use on top of your baking tray to reduce the washing up (both go into the dishwasher). You don’t have to grease them either as they’re totally non-stick. The silicone mat is also a good non-stick surface for rolling out. You don’t need to add extra flour to your scones.
If you like this…
…Why don’t you try:
Wholemeal Fruit Scones
- 100 g plain/all-purpose flour
- 100 g plain wholemeal flour
- 2 teaspoons baking powder (10ml)
- ½ teaspoon mixed spice (2.5ml)
- Pinch of salt
- 35 g caster sugar
- 35 g frozen butter
- 1 large egg
- 50 ml milk
- 50 g mixed dried fruit
- Preheat the oven to 210°C fan, gas mark 8
- Grease the baking sheet or line with a silicone baking mat or a piece of magic liner
- Lightly whisk the egg with a fork and add enough milk to make a total volume of 110ml
- Add the salt and baking powder to the flour in a large mixing bowl and stir well
- Grate the butter and rub into the flour until all the butter is incorporated and the mixture looks like fine breadcrumbs
- To do this hold your palms up and rub your thumbs over your fingers from the little finger outwards.The mixture will resemble breadcrumbs when you’ve finished
- Alternatively, blitz it in a food processor (using cold butter from the fridge)
- Stir in the sugar and spice. Add the egg/milk mixture, reserving 1 teaspoon (5ml) to glaze the scones, and mix to give a fairly sticky dough
- Or blitz again
- Add the dried fruit and mix in well with a spoon.Do not process at this stage or the fruit will be mashed
- Transfer the dough to a lightly floured surface (or a silicone baking mat without flour) and either roll out to about 2cm thick or pat with your hand to make a level top
- Cut out the scones and move them to the baking sheet
- Pull the remaining dough together and repeat until all the dough is used
- Brush the tops of the scones with the reserved milk/egg mixture.Use your finger if you don’t have a pastry brush
- Cook for 12-15 minutes until golden
- Move to a cooling rack until you want to eat or store
- Eat with butter (and jam if you must!)
Everyday Cooks Tips:Storage:
- Scones are best eaten on the day they are made, but wll keep for a couple of days in an airtight container in the fridge. Refresh in the oven for 4-5 minutes or the toaster for a minute
- They freeze well for up to a month