Recipe inspiration – whole wheat scones


  • 450g whole wheat flour
  • 13g baking powder
  • 7.5g salt
  • 80g butter, room temperature
  • 295ml milk, room temperature


  1. Sieve dry ingredients into a large bowl.
  2. Rub the butter into the flour until the mixture has the consistency of fine breadcrumbs.
  3. Add milk, combining with your hands, until the mixture is soft but not sticky. If the mixture is sticky add more flour, if dry add more milk.
  4. Place dough on a lightly floured surface and knead it gently about 4-5 times until the dough is smooth and about 3.5cm thick. Don’t handle the dough too much or the scones will be tough and heavy.
  5. Flatten the dough or roll it out until 2cm thick. Cut into rounds with a cutter or into squares. Ensure you dip your knife or cutter into flour before every cut.
  6. Place scones on a preheated tray with baking paper, 1cm apart.
  7. Sprinkle tops with flour, or brush with milk.
  8. Bake at 220 degrees for 10-12 min. Tap the top of the scone with your finger, if it sounds hollow they are cooked.
  9. Remove from tray and place on cooling rack, covered with a cloth.
  10. Serve with jam and cream

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