A Mummy Too

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50/50 scones – perfect recipe for afternoon tea

Published on 1 October, 2018 by 30 Comments

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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!

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 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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50:50 scones - perfect for afternoon tea

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6 scones
Author: Emily Leary
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!
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Metric - Ounces

Ingredients

  • 200 g whiite self-raising flour, plus some for dusting
  • 200 g wholemeal self-raising flour
  • 1 tsp sugar
  • 1 tsp bicarbonate of soda
  • 100 g salted butter, cold and cubed
  • 200 ml 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.

Nutrition

Calories: 379kcal | Carbohydrates: 51g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 344mg | Potassium: 202mg | Fiber: 4g | Sugar: 2g | Vitamin A: 9.4% | Calcium: 5.5% | Iron: 6.4%
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: cakes and bakes
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Comments

  6. I haven’t made scones but I’ve always wanted to. They seem easy to make and I think they’d be a wonderful treat with coffee or tea in the afternoon. I’ve got some yummy pumpkin butter waiting for me to slather it on some delicious goodie. This is it.

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  15. I am glad I am not the only one who cuts scones into triangles rather than cutting out rounds – it’s so much easier and quicker. I might have to make some scones now you have reminded me how quick they are!

    Reply
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