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    Home » Breads

    Brown Scones (Wholemeal Scones) with Buttermilk

    Published: Aug 21, 2021 · Modified: Nov 23, 2021 by Lee-Ann · 6 Comments

    Jump to Recipe - Print Recipe

    Brown Scones or wholemeal scones are a savoury version of the traditional buttermilk scone. Great slathered with butter for afternoon tea or a fast alternative to bread rolls for dinner!

    Today my recipe for you is Brown Scones. These are basically a wholemeal version of the classic scone and for this recipe I have gone with savoury scones (if you you would like to make a sweet version I have included instructions for that too).scones sitting on a blue tea towel in a basket on a wooden board

    I was thinking to myself, there are options out there for white bread and brown bread - so why not brown scones? They turned out great! PLUS they are a great little warm snack to spread PLENTY of butter on. Can't go wrong with that.

    Table of Contents

    • Ingredients you will need for this recipe
    • How to make this recipe
    • Watch the video showing how to make this recipe
    • My top tips for making this recipe
    • Serving suggestions and ideas for add-ins
    • Other recipes you may enjoy
    • Brown Scones (Wholemeal Scones) with Buttermilk
      • Ingredients
      • Instructions
      • Notes

    Ingredients you will need for this recipe

    • plain self-raising/self-rising flour
    • wholemeal self-raising/self-rising flour
    • buttermilk
    • salted butter
    • fine salt
    • parmesan

    *Please see the recipe card below for exact quantities and detailed instructions

    How to make this recipe

    1. Add plain flour, wholemeal flour and butter to a bowl.
    2. Using your hands or a pastry cutter (pictured) rub butter into flour until it resembles breadcrumbs.images showing process of cooking recipe
    3. Mix in parmesan and salt.
    4. Add buttermilk and mix with a flat bladed knife.photos showing process of making recipe
    5. Turn out dough onto a well-floured board and cut out scones.
    6. Place scones on to a tray and bake.step by step photos showing how to cook recipe

    Watch the video showing how to make this recipe

    My top tips for making this recipe

    • If you don't have a pastry cutter (I bought mine from the local supermarket) just rub the cubed butter and flour in between your fingers - it's an action as if you were sprinkling something like maybe salt for instance.
    • I use fresh grated parmesan for this recipe.
    • Don't overwork the scone mixture, you want to mix it/knead it just enough to bring it together. I use my hands for the last few strokes while it's still in the bowl. If not, you will get tough scones.
    • Make sure your board is really well-floured, this means that the scones won't stick to the board or the tray when you bake them.
    • When you cut out these scones, try not to twist or rotate the cutter at all. If you twist the cutter when pushing down into the dough or when lifting it back out, this will mess up the clean edges you need on your scones to help them rise.
    • Likewise, when you are putting them on to the baking tray try not to handle the edges. I use a thin metal cake slice to transfer my raw scones to the tray for baking.
    • No buttermilk? My go-to substitute is to add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. Sounds weird but it works! This link has some more alternatives.

    Serving suggestions and ideas for add-ins

    • Sprinkle some extra parmesan cheese on top before baking.
    • Add some fresh herbs like chopped chives when you mix in the buttermilk.
    • If you don't want savoury scones, just omit the parmesan and salt and add 2 ½ tablespoon of caster sugar.
    • Serve with some whipped butter.

    Other recipes you may enjoy

    Date Scones - moist, fluffy date scones. A quick mix recipe, made with cream instead of butter.

    Buttermilk Cheese Scones - a super easy recipe for moist savoury scones packed with cheddar cheese and sprinkled with parmesan.

    Sultana Scones - fluffy buttermilk scones packed with sweet and juicy sultanas.

    scones sitting on a blue tea towel in a basket on a wooden board

    Brown Scones (Wholemeal Scones) with Buttermilk

    Brown Scones (Wholemeal Scones) - these scones are a savoury version of traditional buttermilk scones. Great slathered with butter for afternoon tea or dinner!
    Print Pin Rate
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    Total Time: 35 minutes
    Serving: 14
    Calories: 170kcal
    Author: Lee-Ann Grace

    Ingredients

    • 225 g wholemeal self raising flour
    • 225 g plain self raising flour (plus extra for dusting)
    • 100 g salted butter cold - cubed
    • 2 tablespoon finely grated parmesan cheese
    • 270 ml buttermilk
    • ½ teaspoon fine salt

    Instructions

    • Preheat oven to 220c/430f.
    • Add plain SR flour (225g) and wholemeal SR flour (225g) to a large bowl and mix lightly to combine.
    • Add cubed butter (100g) to flour and using your fingertips rub the butter into the flour (or use a pastry cutter as pictured above) until the mixture resembles breadcrumbs.
    • Mix in finely grated parmesan (2 tbsp) and fine salt (½ tsp).
    • Add buttermilk (270ml/1 cup + 1 tbsp) to flour mixture and mix with a flat bladed knife. For the final few strokes bring the mixture together with your hands. Do not over-knead.
    • Turn the dough out onto a well-floured bench/board and knead the dough very lightly (only a few turns) until just smooth, then pat the dough out into an even piece approximately 2½ cm/1" thick.
    • Dip a round 6cm/2½″ scone cutter into some extra flour and cut out scones, being careful not to twist the cutter or touch the edges of the scones (see my notes). Lightly push together any remaining dough scraps and repeat.
    • Place scones onto a baking tray and bake for 12 - 15 minutes.

    Notes

    • If you don't have a pastry cutter (I bought mine from the local supermarket) just rub the cubed butter and flour in between your fingers - it's an action as if you were sprinkling something like maybe salt for instance.
    • I use fresh grated parmesan for this recipe.
    • Don't overwork the scone mixture, you want to mix it/knead it just enough to bring it together. I use my hands for the last few strokes while it's still in the bowl. If not, you will get tough scones.
    • Make sure your board is really well-floured, this means that the scones won't stick to the board or the tray when you bake them.
    • When you cut out these scones, try not to twist or rotate the cutter at all. If you twist the cutter when pushing down into the dough or when lifting it back out, this will mess up the clean edges you need on your scones to help them rise.
    • Likewise, when you are putting them on to the baking tray try not to handle the edges. I use a thin metal cake slice to transfer my raw scones to the tray for baking.
    • No buttermilk? My go-to substitute is to add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. Sounds weird but it works! This link has some more alternatives.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

    Reader Interactions

    Comments

    1. Kathy

      December 10, 2021 at 3:28 pm

      5 stars
      Love that these have some wholemeal flour, makes them a bit better for my husband who is diabetic. They were easy to make too.

      Reply
      • Lee-Ann

        December 10, 2021 at 3:45 pm

        That's great Kathy!

        Reply
    2. Sharon Shumway

      August 22, 2021 at 3:54 pm

      What temperature should the oven be?

      Reply
      • Lee-Ann

        August 22, 2021 at 4:35 pm

        Whoops! Sorry Sharon! I have just added in the temperature - thanks for letting me know! 220c/430f.

        Reply
    3. Angela T

      August 22, 2021 at 2:19 pm

      I love your recipes - simple and sensible. Thank you. In this recipe, however, you don't show the cooking time. Could you please do so as I'm not sure whether to go for 200º or 220º C. Thanks.

      Reply
      • Lee-Ann

        August 22, 2021 at 4:37 pm

        Hi Angela! So sorry! I have just added in the temperature - thanks for the heads up! 220c/430f.
        And thank you so much for your kind words.
        L x

        Reply

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