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Brown Scones

Prep Time 10 minutes
Cook Time 15 minutes
Servings 10 scones


  • 180 g plain flour
  • 100 g wholemeal flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 60 g butter cubed
  • 1 egg beaten
  • 4-6 tbsp buttermilk


  • Preheat your oven to 180 C/350 F/Gas Mark 4
  • Add both of the flours into a bowl
  • Add the salt and baking powder. If using unsalted butter then add 1/2 tsp of salt
  • Cut the butter into cubes and use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs
  • Beat the egg in a cup or bowl. Keep a little of the beaten egg to glaze the scones.
  • Make a well in the centre of the flour/butter mix and add the beaten egg and 4 tbsp of buttermillk
  • Combine the wet and dry ingredients gently using a knife. If the mix is too dry then add more buttermilk and continue to combine
  • When the dough has just come together, remove it from the bowl and knead it gently on a floured board
  • Roll the dough out to about 2cm thick and use a scone or cookie cutter to shape your scones. Be care not to twist the cutter as you cut
  • Glaze the scones with the remaining beaten egg. If you forgot to keep back some egg, then use some milk instead
  • Bake the scones in the oven for about 15 minutes.