A Mummy Too

Food and lifestyle for busy parents

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.

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

50:50 scones - perfect for afternoon tea

Course: cakes and bakes
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6 scones
Calories: 379 kcal
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!
Print

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
Metric - Ounces

Instructions

  1. Preheat the oven to 200C/390F (180C/355F fan). In a bowl, mix the flours with the sugar bicarbonate of soda.
  2. Using your hands, rub in the butter until you have an even crumb.
  3. Slowly add the milk while mixing using a flat knife. The mixture should start to come together.
  4. Tip the dough onto a floured surface.

  5. 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.

  6. Transfer them to a flour-dusted baking tray.
  7. Brush the tops with milk.
  8. Bake for 12-15 minutes until the scones have puffed and turned golden.

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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