Wholemeal Fruit Scones

Preparation info

  • Makes:


    • Difficulty


    • Ready in

      20 min

Appears in



By Geraldene Holt

Published 2011

  • About

These excellent scones are adapted from a recipe originating at Bateman’s Mill, the flour mill in the grounds of Rudyard Kipling’s house in Sussex.


  • 120 g / 4 oz self-raising white flour
  • 2 tsp baking powder
  • 60 g / 2 oz light muscovado sugar
  • 120 g / 4 oz wholemeal flour
  • 60 g / 2 oz butter
  • 100 g / oz mixed dried fruit milk to mix
  • 1 tbs sesame seeds


Sift the white flour, baking powder and sugar into a mixing bowl and stir in the wholemeal flour. Rub in the butter and mix in the dried fruit and sufficient milk to make a soft dough. Shape the dough into a 15 cm / 6 in. circle and place on a floured baking sheet. Mark the dough into 8 wedges cutting halfway through. Brush the top with milk and sprinkle with sesame seeds.

Bake in the centre of the preheated oven until well risen and golden-brown. Transfer to a wire rack to cool slightly. Serve warm with butter or clotted cream.