Mary Berry Wholemeal Scones Recipe

Name: Mary Berry Wholemeal Scones Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 225g wholemeal self-raising flour; 55g unsalted butter, cold; 40g light brown sugar; 1 tsp baking powder; 1/4 tsp salt; 150ml buttermilk

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These wholesome wholemeal scones are a comforting twist on the classic Mary Berry style bake, made light and tender with buttermilk and full of gentle nutty flavour. They have a soft, slightly crumbly texture with just enough richness to feel indulgent without being heavy. This is an easy, reliable recipe suitable for beginners, perfect for everyday baking or a relaxed weekend treat. From start to finish, they are ready in about 30 minutes.

Ingredients

For the scone dough

225g wholemeal self-raising flour
55g cold unsalted butter, cut into cubes
40g light brown sugar
1 tsp baking powder
1/4 tsp fine salt
150ml buttermilk, plus extra for brushing

How to Make Mary Berry Wholemeal Scones Recipe

Oven preparation

Preheat the oven to 220°C (200°C fan). Line a baking tray with baking parchment and set aside.

Mixing the dough

Put the wholemeal flour, baking powder and salt into a large bowl. Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Stir in the light brown sugar.

Pour in most of the buttermilk and mix gently with a knife until the dough just comes together. Add a splash more buttermilk if the dough feels dry, but keep it soft rather than sticky.

Shaping

Turn the dough out onto a lightly floured surface and bring it together gently. Pat it out to about 2.5cm thick. Using a 5cm plain cutter, cut out rounds, pressing straight down without twisting. Place them onto the prepared tray and brush the tops lightly with buttermilk.

Baking

Bake in the hot oven for 12 to 15 minutes until well risen and lightly golden on top.

Cooling

Transfer the scones to a wire rack and allow them to cool slightly before serving. They are best enjoyed warm.

How to Make Mary Berry Wholemeal Scones Recipe

Tips

Why are my wholemeal scones dense?

Wholemeal flour absorbs more liquid, so be sure the dough is soft and do not overwork it, as this can make the scones heavy.

How do I get a good rise?

Use a very hot oven and make sure your baking powder is fresh. Cutting the scones cleanly without twisting also helps them rise evenly.

Can I make them lighter?

For a lighter texture, you can replace 50g of the wholemeal flour with white self-raising flour.

Serving Suggestions

Serve warm with butter and honey
Pair with clotted cream and jam for a rustic cream tea
Enjoy alongside a cup of strong tea or coffee

Storage

Room temperature

Keep in an airtight container for up to 2 days.

Refrigerator

Not recommended, as chilling can dry out the scones.

Freezing

Freeze baked scones for up to 3 months. Defrost at room temperature and warm gently before serving.

Nutrition

Calories: 210 kcal
Carbohydrates: 32g
Protein: 6g
Fat: 7g
Saturated Fat: 4g
Sodium: 180mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use plain wholemeal flour?

Yes, but you will need to add 2 teaspoons of baking powder to help the scones rise properly.

Is buttermilk essential?

Buttermilk gives a tender crumb and slight tang, but you can use milk with a teaspoon of lemon juice if needed.

Can I add fruit or seeds?

Yes, a handful of sultanas, oats or sunflower seeds can be added without changing the liquid.

Why should I not twist the cutter?

Twisting seals the edges and can prevent the scones from rising evenly.