(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.
Processor Method
Blitz the flour and cold butter. Blitz again with the rest of the ingredients, apart from the fruit. Stir in the fruit.
Best method?
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!
Helpful Tools
- 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:
Blackberry Scones
Cheese Scones
Apple Scone
Wholemeal Fruit Scones
Ingredients
- 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
Equipment
Instructions
Preparation:
- 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
Recipe:
- 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!)
Notes
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
Judy says
Only managed to get 7 of these, not 10 to 20 as the recipe suggested ! Don't think I have made these right !
sue russell says
Hi i have just made these scones for my mum as no .one seems to do them with wholemeal and she cant eat white flour at all .They are lovely thank you i,m sure she could freeze them too .x
Susie Collings says
Hi Sue, Glad you and your mum like the scones. They will freeze well for a month. Longer of course, but they start to dry out after a while.
Judith says
Can you use self raising wholemeal flour?
Susie Collings says
Hi Judith, You can use self-raising wholemeal flour. The rule I use is 100g plain flour + 1 level teaspoon (5ml) baking powder = 100g self-raising flour (plain or wholemeal).
Julie says
Hi, would you be able to let me know the calories per scone?
Thanks
Julie
Carole says
Delicious. I did tweak a little.
I left out the spices and changed the fruit for dates.
Thank you.
Susie Collings says
Hi Carole, Glad you enjoyed them! If you like dates, you could try Date & Walnut Loaf which has a scone-like texture.
Chris says
Lovely scones I just made 6. Slightly crunchy outside and soft inside.
I also just used sultanas.
Susie Collings says
Hi Chris, Glad you like the scones 🙂
kate says
have now made these scones several times, they are delicious and freeze well.
thank you
Susie Collings says
Hi Kate, Glad you like the scones. So easy to make a batch and freeze, then enjoy for days or weeks to come 🙂 Cheers - Susie
Dane says
Very easy to make and tasted delicious. I did replace 1 of the teaspoonfuls of baking powder with a mix of cream of tartar and bicarb but that's just because I dislike the taste of baking powder. I also just used sultanas because I didn't have any 'mixed fruit' but they were still yummy. The mix made exactly 5 of the 78mm sized scones which is the size I prefer.
Susie says
Hi Dana - I remember always making my own baking powder as you describe! It's also a good way to ensure that your baking powder is gluten-free if you need it to be. I'm often torn between making (and eating) large scones or smaller ones - I'm glad you like the recipe. Cheers - Susie