Rye Wholemeal Scones

Makes 8 scones

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

Free from Soya, Nuts
Vegetarian, Wholemeal


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  1. Pre-heat the oven.
  2. Dust a large baking tray with a little flour or insert a baking liner.
  3. Measure the flour, baking powder and sugar into a bowl, stir to combine and sieve into a mixing bowl.
  4. Add the oil and using a fork or whisk, blend everything together until the mixture resembles fine breadcrumbs.
  5. Gently stir in the milk to form a soft, slightly sticky, mass of dough. Avoid kneading or overmixing the dough.
  6. Dust the worktop with flour, place the dough in the middle and dust it with flour.
  7. Gently flatten the dough with the palm of your hand until 3cm/1¼” thick.
  8. Dust a 5cm/2” round cookie cutter with flour and press it into the dough to cut circles.
  9. Lift the circles onto the prepared baking tray.
  10. Gather the off-cuts together into a ball then flatten the dough and cut further circles.
  11. Break the egg into a bowl, beat well and brush the beaten egg over the scones.
  12. Bake for 15-18 minutes.


large baking tray, 5cm/2” round cookie cutter and 3 x mixing bowls


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

15-18 minutes
I made this the other day. Less sugar and added saltanas. They were such a hit and even good the next day. I’m doing them again today and going to use a banana instead of sugar as another reviewer suggested.
By Rachel
08 Feb 2021
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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