50/50 scones – perfect recipe for afternoon tea

Will there be any left when I get home? – Mark

These wholesome, sweet, bready scones are perfect for afternoon tea. Their name comes from the flour balance, which is 50% white and 50% strong wholemeal.

This recipe makes 20 scones.


  • 210g strong wholemeal bread flour
  • 210g self-raising four
  • 2 tsp baking powder
  • 80g unsalted butter, chilled
  • tbsp caster sugar
  • 220ml milk
  • 1 large free range egg, to glaze


  1. Preheat the over to 220C (200 fan assisted)
  2. In a large bowl stir together the flours and baking powder
  3. Cube the butter and rub into the flour until you have even crumbs
  4. Stir in the sugar, then slowly add the milk, mixing to get a dough
  5. Turn out onto a floured surface and roll to 1cm thick
  6. Cut out circles with a medium-size biscuit cutter
  7. Place on a non stick baking sheet at least 1 inch apart
  8. Bake for 15 minutes or until lightly browned

Serve with cream, jam and a good pot of tea.

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