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.]

wholewheat scone recipe

Preparation Time
10 minutes

Cooking Time
10 minutes


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)


  1. Preheat the oven to 220C (428F).

  2. Sieve the dry ingredients - flour, baking powder and salt (or self raising flour), caster sugar - into a large bowl.

  3. 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).

  4. 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 milk.

  5. Place the dough on a lightly floured surface and knead it gently about 4-5 times until the dough is smooth and about 1½ inches (3½ cm) thick. Don't handle the dough too much or the scones will be tough and heavy.

  6. 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.

  7. 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.

  8. As you cut out the scones, place them on a pre-heated ungreased baking tray about ½ 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.

  9. 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.

  10. 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 berries.

    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 suggestions.

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