Wholewheat scones

12 servings Prep: 15 mins, Cooking: 15 mins

Healthy breakfast scones.

By Food24 January 06 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (9)

175 g margarine — low fat, cold
225 g flour — whole-wheat
175 g flour — plain white
15 ml castor sugar
2.5 ml salt
12.5 ml Robertson's bicarbonate of soda
2 eggs
175 ml yoghurt — low fat
25 g raisins
Tap for ingredients
Tap for ingredients


Pre-heat your oven to 200 °C.

Grease and flour a large baking sheet.

Combine dry ingredients in a bowl. Add the margarine and rub lightly between your hands until the mixture resembles coarse bread crumbs. Set aside.

In another bowl, whisk together the eggs and the yogurt. Set aside 30 ml of this mixture (2tbsp) for your glazing.

Stir the remaining egg mixture into the dry ingredients with a blunt knife until it just holds together. Stir in the raisins.

On a floured surface press down the dough lightly (about 2 cm thick). Stamp out rounds with a cutter. Place on the prepared sheet and brush with the reserved glaze.

Bake in pre-heated oven for 12 – 15 minutes, until golden brown. Allow to cool slightly before serving.


You can replace the plain low fat yogurt with buttermilk and the low fat margarine with butter if desired.

For the perfect scones your margarine should be as cold as possible but not frozen. Your dough shouldn’t be overworked either, work gentle and work light or your scones will toughen up.

Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.