Wholewheat Scone Recipe
This a standard Australian wholemeal or wholewheat scone recipe. The ingredients
will work in any country - you can use a measurements conversion calculator if you need to double check.
[We use a flour product in Australia called 'self-raising flour'. In the USA, adding baking powder
and salt to plain flour will achieve the same result. 1 cup all-purpose flour plus 1 1/2 teaspoons
baking powder and 1/2 teaspoon salt can be substituted for 1 cup self-raising flour.]
3 cups (450g) wholewheat self-raising flour OR
3 cups plain wholewheat flour mixed with 4½ tsp baking powder and 1½ tsp salt
1 tbsp caster sugar
3oz (80g) butter, at room temperature, cut into 1/4-inch cubes
1 cup (250mls) plus 3 tbsp milk, at room temperature
Extra self-raising flour or plain flour (1/4 cup with ½ tsp baking powder)
- Preheat the oven to 220C (428F).
- Sieve the dry ingredients - flour, baking powder and salt (or self raising flour), caster
sugar - into a large bowl.
- Rub the butter cubes into the flour until the mixture has the consistency of fine
breadcrumbs. For a lighter texture, keep your hands facing palms up as you lift the flour to
rub in the butter (to add air).
- Add milk, combining with your hands or a round-bladed knife until the mixture is soft but
not sticky. If the mixture is sticky, add a little more flour. If it's dry, add a little more
- Place the dough on a lightly floured surface and knead it gently about 4-5 times until the
dough is smooth and about 1Â½ inches (3Â½ cm) thick. Don't handle the dough too much or the
scones will be tough and heavy.
- Flatten the dough with the palm of your hand or roll it out with a lightly floured rolling
pin until it's about 3/4 inch (2cm) thick. Then use a knife or a round 2 inch (5cm) pastry
cutter to cut out the scones, dipping the knife or cutter into the extra flour before cutting
out each scone.
- Use a straight downward motion to cut out the scones to ensure the scones rise evenly. You
can combine and roll out any leftover dough and cut more scones, but these will be less tender
and will rise less evenly.
- As you cut out the scones, place them on a pre-heated ungreased baking tray about Â½ inch
(1cm) apart. This produces a softer sided scone and helps them rise evenly. If you prefer crisp
tops and sides, place the scones further apart from each other.
Sprinkle the tops with a little extra flour. Or glaze the tops lightly with a pastry brush
dipped in milk.
- Bake in a preheated oven for 10-12 minutes or until golden and cooked through. Tap the top
of a scone with your fingertips - if it sounds hollow, they're cooked. Or insert a knife into a
scone - if it comes out clean, they're cooked.
- Remove the scones from the oven and wrap them immediately in a clean tea towel. This will
keep them warm and will give them a soft crust. Serve warm with homemade jam or chopped fresh
Makes 12 scones.
[Source: Australian Good Taste - June 1998, Page 78]
Diane from the United Kingdom contacted us to say she added
the following ingredients to our scone recipe with excellent results:
- 50gms ground almonds
- 1/4 cup sultanas
- small quantity glazed cherries
If you enjoy a sweeter scone, feel free to try Diane's
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