SEEDED WHOLE-WHEAT SCONES
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
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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