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50/50 scones – perfect recipe for afternoon tea

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50/50 scones served with jam and clotted cream

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.

Close up of 50/50 scones with jam and cream

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.
Flour and bicarbonate of soda in a mixing bowl

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

Butter cubes in the scone mixing bowl

Preparing the mix for these 50/50 scones

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

Adding milk to the 50/50 scone mix

Tip the dough onto a floured surface.

Scone dough on 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.

Scone dough cut into eight triangles

Transfer them to a flour-dusted baking tray.

Triangles of scone dough on a floured baking tray

Brush the tops with milk.

Scones brushed with milk before baking

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

50/50 scones cooling on a wire rack

If you’d like to print this 50/50 scones recipe to try later, just hit PRINT on the recipe card below.

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
Keywords: scones
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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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These 50/50 scones are made with a mix of white and wholemeal flour and are perfect for afternoon tea! #recipe #afternoontea #scones

Looking for some cakes to bake for afternoon tea? Try these earl grey cupcakes.


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  6. Marisa Franca says

    6 October, 2018 at 9.09pm

    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.

    Reply

  15. Rosie (@greenrosielife) says

    2 October, 2018 at 6.23am

    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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