Wholemeal scones

  • Prep: 10m
  • Cook: 20m
  • Serves: 8

Made with fine wholemeal flour, these scones are delicious served warm with your own homemade rhubarb compote.


  1. Dust a large baking tray with a little flour and pre-heat the oven.
  2. Sieve the flour and baking powder into a bowl, add the sugar and blend together well.
  3. Add the butter to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
  4. Stir in the milk then use your hands to bring together a soft mass of dough.
  5. Lightly dust the worktop with flour, place the dough in the middle and flatten it to 3cm/1” with your hands.
  6. Press around pastry cutter or up-turned coffee cup into the dough to cut out circles. Lift the dough circles onto the prepared baking tray.
  7. Bake for 15-18 minutes, until golden brown.


All to be sourced organic where possible

  • 200g plain wholemeal flour
  • 4 tsp baking powder
  • 1 tbsp brown sugar
  • 50g butter
  • 150ml milk
  • Flour for dusting
  • Rhubarb jam compote:
  • 200g rhubarb
  • 150g sugar
  • 1 tsp orange zest
  • 2 tbsp orange juice

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