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–+ servings
Wholemeal Fruit Scones on a plate. One spread with butter.
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4.50 from 4 votes

Wholemeal Fruit Scones

(Half) Wholemeal Fruit Scones are fruity and not too heavy.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Teatime
Cuisine: British
Servings: 10 -12 scones
Author: Susie@Everyday Cooks

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

Baking sheet
Magic liner or
Silicone baking mat
5-6cm round cutter
Pastry brush

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