2 cups 500 mL whole wheat flour
2 cups 500 mL white flour
1/4 cup 50 mL sugar
1 tsp 5 mL baking soda
3 tsp 15 mL baking powder
1/4 tsp 1 mL salt
1/2 cup 125 mL butter
1 cup 250 mL milk
3 tsp 15 mL lemon juice
1 1 egg


  1. Mix the lemon juice into the milk. Allow it to sit for a few minutes (or more). While you are waiting, go on to the next steps.
  2. Mix the dry ingredients except butter.
  3. Cut the butter into small pieces. The smaller the pieces you cut it into, the easier the next step will be.
  4. Cut the butter into the dry ingredients using a pastry blender. Keep doing this until the butter is the size of small peas.
  5. Mix the egg into the other wet ingredients.
  6. Mix the dry and wet ingredients together into a ball.
  7. Pour some white flour onto the counter and spread it into a rough circle. Dump the dough onto the flour and put a bit more flour on top.
  8. Pat the dough out until it is about 1/2 inch (1 1/4 cm) thick.
  9. Using a 3-inch cookie cutter, cut the dough into circles an place them on a greased cookie sheet.
  10. Gather up the scraps from around the scones and put them to the side. They can be rolled out to make more scones.
  11. Repeat steps 8 - 10 until there is no more dough.
  12. Bake at 350F (175C) for 20 minutes. They will not spread, but they will get taller and may fall over a bit.

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