Begin by combining 1 cup whole wheat flour, 1 tsp baking powder, and 3 tbsp granulated sugar in a mixing bowl, stirring well to distribute the leavening agent and sugar evenly throughout the flour. Create a well in the center of the dry ingredients and add 1 large egg along with ¾ cup milk.
Beat the mixture vigorously until you achieve a smooth, thick batter with no lumps. Gradually add more milk as needed to reach the consistency of thick cream—this step is pivotal as the batter’s thickness directly affects how the scones cook and their final texture.
Heat a flat grill pan or heavy-bottomed frying pan over medium-high heat and lightly grease it with sunflower oil. Once the pan is hot, drop spoonfuls of batter onto the surface, spacing them well apart to allow room for spreading and air circulation.
Watch carefully for bubbles to rise to the surface of each scone—this indicates they’re ready to flip. Turn the scones over and continue cooking until the undersides turn golden brown, typically just a minute or two on the second side.
As each batch finishes cooking, immediately wrap the warm scones in a clean kitchen towel to keep them soft and prevent them from drying out. This wrapping technique traps steam around the scones, maintaining their moisture and tender crumb.
Serve the scones warm with your choice of syrup, butter and jam, or other toppings of preference for the best flavor and texture experience.
