Wholemeal fruit scones

    45 min

    I try to stick to wholemeal flour and wholegrain cereals, but I only occasionally see any recipes for wholemeal baking. So here is a recipe for wholemeal fruit scones which I have tried and tested. I have used extra virgin olive oil instead of butter for a change. It's supposed to be healthy, works well and is so convenient to use. I prefer the lighter texture of the scones without egg and have not found it necessary to add salt. The yoghurt and spice give extra flavour.


    Cambridgeshire, England, UK
    261 people made this

    Makes: 12 scones

    • 500g wholemeal plain flour
    • 200ml water
    • 50g natural yoghurt
    • 125ml extra virgin olive oil
    • 125g sultanas, or other dried fruit of choice
    • 32g unrefined brown sugar
    • 2 teaspoons ground mixed spice
    • 1/2 bicarbonate of soda
    • 1 teaspoon cream of tartar
    • a little milk, for glazing

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat the oven to 220 C / Gas 7.
    2. In a mixing bowl combine all of the ingredients, except the milk, and mix well. The mixture should be stiff enough to lift out and put on a floured work surface and knead into a smooth dough. Sprinkle with a little more flour if too wet.
    3. Roll the dough to about 2.5cm thick and cut out scones with a circular cutter. Place on an oven tray and brush the tops with milk to glaze. Reduce the oven temperature to 200 C / Gas 6.
    4. Bake in the preheated oven for 15 minutes or until risen and golden brown. Remove from the oven and allow to cool before serving with butter and jam, or eat just as they are.


    If desired, the scones can be frozen in a sealed cake tin after cooling to room temperature. Then defrosted as required in a microwave for 1 minute on high before eating.


    If you are using wholemeal self raising flour you do not need to use the bicarb and cream of tartar.

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