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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 & vegan
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.

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