Bake it Local with East Lothian Flours

On October 21, 2016

scones on plate

Local Flours

Did you know we now stock Mungoswells flour, grown just up the road in East Lothian?

Team it up with some other local baking ingredients like Black and Gold Rapeseed Oil, Cyrenians eggs, Hoods Honey or some organic milk from Bonaly dairies and your baked goods will be delicious and nutritious with the ethical bonus of very low food miles. The pictures are of some bran scones we made to test the flour. We ‘tested’ the scones very thoroughly and are assured that this flour is delicious, especially in scone form.

mungoswell flourscones on a cake standscone dough








Here’s a bit more about the interesting history of the Mungoswells farm, based north of Haddington in the ‘bread basket’ county of East Lothian. In the Early 1800s Patrick Shirreff started selecting and breeding new varieties of wheat at Mungoswells. He was even mentioned by Charles Darwin before the publication of ‘On the origin of species’. Now some of these early varieties are being grown again at Mungoswells along with modern strains to produce flour.


In the late 1920s and early 1930s Major Andrew Mcdowall developed the world’s first Electric tractor, which was built in the workshop at Mungoswells. In 2008 they started building a small Maltings to take  barley and wheat grown on the farm and convert it to malt ready for brewers and distillers to make beer or whisky. Most micro brewers don’t have their own crushing facility so a small mill was bought, which also had the capacity to mill flour.


Their flour is made entirely from wheat grown in East Lothian. They grow different varieties of wheat (some organic and some not – though we only stock the organic varieties) suitable for making different types of flour. Hard wheat varieties such as Paragon or Mulika are used for strong bread flour while soft wheats like Consort or Tuxedo make plain or self raising flour for cakes biscuits etc.


Unlike commercial white flour, Mungoswells flour has small darker flecks in it. These are tiny particles of bran, the outer protective skin which are particularly nutritious and are removed from most commercial flours.


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