Seeded Scones Recipes

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SEEDED WHOLE-WHEAT SCONES



Seeded Whole-Wheat Scones image

True scones are not overly sweet. These have wonderful texture; even with whole-wheat flour and all the seeds, they're light. The seed mix I use includes sunflower, pumpkin, sesame, flax and poppy seeds.

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick, appetizer

Time 30m

Yield 12 scones

Number Of Ingredients 10

5 ounces (1 1/3 cups) whole-wheat pastry flour
2 ounces (1/2 cup) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 ounces (1/2 cup) raw brown sugar
Scant 1/2 teaspoon salt
3 ounces (6 tablespoons) cold unsalted butter
2/3 cup buttermilk
1 teaspoon vanilla extract
6 tablespoons mixed seeds (for instance, sunflower, pumpkin, sesame, flax and poppy)

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment.
  • Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade and cut in the butter until the mixture is crumbly.
  • Combine the buttermilk and vanilla and, with the machine running, add to the flour mixture. Stop the machine and add the seeds. Pulse a few times to combine.
  • Flour your hands and a spatula, as well as your work surface, and scrape out the dough. Gently shape into a rectangle 1 inch thick. Cut into 6 squares, then cut the squares diagonally to give you 12 triangular scones. The dough will be tacky but should not be too sticky to work with. If it is, add a little more flour.
  • Place the scones on the baking sheet about 1 inch apart and bake 15 minutes, or until lightly browned. Remove from the heat and allow to cool, or serve warm.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 142 milligrams, Sugar 8 grams, TransFat 0 grams

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