Houghton Mill wholemeal scones

Make a healthier version of an old favourite using a mix of white and stoneground wholemeal flour from Houghton Mill, along with juicy sultanas.

15 minutes prep. time
25 minutes cooking time
Serves 8
Cakes, bakes & desserts, Vegetarian

Fruit scones on baking parchment on a baking tray — Fruity scones, fresh from the oven | © National Trust Images/John Millar

100g butter or plant-based baking margarine
50g wholemeal flour
400g self-raising flour
100g caster sugar
2 heaped tsp baking powder
100g sultanas
equal parts of milk or oat drink and water, to mix

Step 1

Preheat the oven to 210°C (190°C fan/gas mark 5) and grease a baking tray.

Step 2

Put the butter or plant-based baking margarine in a small pan on a low heat until melted.

Step 3

Sift the flour, sugar and baking powder into a bowl. Make a hollow in the centre of the mixture and pour in the melted butter or plant-based baking margarine.

Step 4

Mix it all together using your hands or a flat-bladed knife. Add in the sultanas and stir to mix.

Step 5

Add a little of the milk or oat drink and water to make the scone mixture hold together without crumbling. (Don't add too much or the mixture will become very sticky.)

Step 6

Gently form the mixture into a flat round shape, patting it flat with your hands. Cut into rounds, using a cutter, and transfer to the baking tray.

Step 7

Bake in the preheated oven for 25–30 minutes or until golden brown on top. Serve with butter or jam and clotted cream, or use a plant-based alternative.