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Wholemeal Rye Scones

Makes 6-8 scones

Why not ring the changes and use wholemeal rye flour for your next batch of scones.

Free from Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Organic, Wholemeal


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  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 oil to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
  4. Stir in the water then use your hands to bring everything together to form a soft mass of dough.
  5. Dust the worktop with flour, place the dough in the middle and flatten it, with floured hands, until 2cm/¾” thick.
  6. Using a 5cm/2” round cookie cutter, cut out circles of dough and lift them on to the prepared baking tray.
  7. Gather the off-cuts into a ball, flatten the dough, cut further circles of dough and put these on the baking tray.
  8. Bake for 15 - 18 minutes.


Large oven tray, 5cm/2” round cookie cutter


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

15-18 minutes
I looooved these. Used a small banana instead of sugar. Will be making again soon. Thanks for sharing
By Mpho
27 Jun 2020
Surprised how good these scones taste. They don't rise much, but this is compensated for by a nutty taste with interesting texture
By Ruari Wilson
07 Dec 2019
I made these with butter instead of oil and sultanas instead of sugar. They were delicious, if a little crumbly.
By Mrs S Trotter
07 Jul 2018

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