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.
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
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
What do you think of these delicious 50/50 scones? What’s your favourite way to enjoy afternoon tea?
Pin for later
Looking for some cakes to bake for afternoon tea? Try these earl grey cupcakes.
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Jacque Hastert says
These would be perfect right now with my afternoon tea.
Emily Leary says
Thanks! They really are so yummy – let me know if you give them a go!
Lorie says
Haven’t made scones in so long and these look like a perfect place to start! Love the way they are served up as well!
Emily Leary says
Thank you! They were wolfed down in no time in our house – time to make some more :) I hope you enjoy them too!
Sri Mallya says
These scones look so perfect and delicious. I wish I could gran one right now. Yummy!
Emily Leary says
Thank you! These exceedingly yummy scones are quick and easy to make. I hope you enjoy them as much as we do in our house!
Leslie Haasch says
You know… I’ve never been an “afternoon tea” kind of person, but I want an excuse to make these and feel fancy! :)
Emily Leary says
This made me smile :) I can always find an excuse to make and enjoy these delicious scones! Enjoy!
Nicolas Hortense says
Oh nice!! I love the 50/50 idea, because I think 100% wholemeal would be stretching it a bit. This with a hot mug of coffee in the afternoon…mmmmm yes please!!
Emily Leary says
Thank you! These 50/50 scones are so yummy and yes, they perfect with a lovely cup of tea or coffee for a delicios afternoon snack!