Wholemeal Pecan Nut Scones

Preparation info
  • Makes:


    • Difficulty


    • Ready in

      10 min

Appears in

By Geraldene Holt

Published 2011

  • About

The recipe for these deliciously nutritious scones comes from Elizabeth Guy, a friend and a talented cook.


  • 230 g / 8 oz wholemeal self-raising flour
  • pinch of salt


Sift the flour and salt into a bowl then tip in the bran left in the sieve. Rub in the butter then stir in the chopped nuts. Beat the egg with the milk, reserve a little for brushing the tops of the scones and stir the rest into the mixture to make a soft dough.

Turn out on to a floured board and pat or gently roll into an oblong shape about 2