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Photo of Wholemeal buttermilk scones by WW

Wholemeal buttermilk scones

PersonalPoints™ per serving
Total Time
35 min
20 min
15 min


Wholemeal self-raising flour

1 cup(s), (160g)

White self-raising flour

1 cup(s), (150g)

Caster sugar

1½ tbs

Reduced fat oil spread

30 g


1 cup(s), (250ml)

Skim milk

1 tbs


  1. Preheat oven to 220°C. Lightly dust a baking tray with a little flour. Sift the flours into a large bowl. Return the husks to the bowl.
  2. Stir in the sugar. Using your fingertips, rub in spread until mixture resembles coarse breadcrumbs.
  3. Using a non-serrated table knife, gently mix in buttermilk into the dry ingredients until just combined and the dough is soft and sticky.
  4. Knead dough on a lightly floured surface for 30 seconds or until just smooth.
  5. Press out dough to 2cm thickness. Using a 5.5cm round cutter, cut out 15 scones. Dip the scone cutter into the flour before cutting each scone to prevent the dough sticking to the cutter.
  6. Arrange scones on tray so that they are just touching. Brush scones lightly with skim milk. Bake for 15 minutes or until browned and sound hollow when tapped.


SERVING SUGGESTION: Honeyed ricotta- makes ½ cup (for 15 scones). Combine ½ cup (125g) light smooth ricotta with 1 tbs honey. Maple & walnut whip- makes ½ cup (for 15 scones). Whisk 80g reduced fat oil spread and 1 tbs maple syrup in a bowl until light and fluffy. Stir in 2 tbs finely chopped toasted walnuts. Chocolate hazelnut spread- makes ½ cup (for 15 scones). Process ½ cup (70g) roasted hazelnuts in a food processor until fine crumbs form. Add 75g melted dark chocolate and process until mixture is combined. TIPS: Ensure the spread is cold and finely chopped so it is easier to rub into the flour mixture. Using a non-serrated table knife to stir in the milk prevents over mixing, which can result in tough scones.