50/50 scones – perfect recipe for afternoon tea

These wholesome, delicious, moreish 50/50 scones are perfect for afternoon tea. Their name comes from the flour balance, which is 50% white and 50% wholemeal. Gorgeous!

This recipe makes eight generously scones, which absolutely must be served with clotted cream and jam.

Ingredients

• 200g (7.5 oz) white self-raising flour, plus some for dusting
• 200g (7.5 oz) wholemeal self-raising flour
• 1 tsp sugar
• 1 tsp bicarbonate of soda
• 100g (3.5 oz) salted butter, cold and cubed
• 200ml (6.8 fl oz) whole milk (plus a little to brush the tops)

Instructions

Preheat the oven to 200C/390F (180C/355F fan). In a bowl, mix the flours with the sugar bicarbonate of soda.

Using your hands, rub in the butter until you have an even crumb.

Slowly add the milk while mixing using a flat knife. The mixture should start to come together.

Tip the dough onto a floured surface.

Knead very briefly – you don’t want to overwork it, just enough to bring it together – press gently into a round. and cut into eight equal triangles.

Transfer them to a flour-dusted baking tray.

Brush the tops with milk.

Bake for 12-15 minutes until the scones have puffed and turned golden.

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4.91 from 11 votes

50/50 scones – perfect for afternoon tea

These wholesome, delicious, moreish scones are perfect for afternoon tea. Their name comes from the flour balance, which is 50% white and 50% wholemeal. Gorgeous!

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: cakes and bakes

Cuisine: British

Keyword: scones

Servings: 6 scones

Calories: 379kcal

Author: Emily Leary

Ingredients

• 200 g (7.05 oz) whiite self-raising flour, plus some for dusting
• 200 g (7.05 oz) wholemeal self-raising flour
• 1 tsp sugar
• 1 tsp bicarbonate of soda
• 100 g (3.53 oz) salted butter, cold and cubed
• 200 ml (6.76 floz) whole milk plus a little to brush the tops

Instructions

• Preheat the oven to 200C/390F (180C/355F fan). In a bowl, mix the flours with the sugar bicarbonate of soda.
• Using your hands, rub in the butter until you have an even crumb.
• Slowly add the milk while mixing using a flat knife. The mixture should start to come together.
• Tip the dough onto a floured surface.
• Knead very briefly – you don’t want to overwork it, just enough to bring it together – press gently into a round. and cut into eight equal triangles.
• Transfer them to a flour-dusted baking tray.
• Brush the tops with milk.
• Bake for 12-15 minutes until the scones have puffed and turned golden.

Video

Nutrition

Calories: 379kcal | Carbohydrates: 51g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 344mg | Potassium: 202mg | Fiber: 4g | Sugar: 2g | Vitamin A: 470IU | Calcium: 55mg | Iron: 1.2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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What do you think of these delicious 50/50 scones? What’s your favourite way to enjoy afternoon tea?

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