Seeded Whole-Wheat Scones Recipe (2024)

I have made these many, many times. We have modified them for family tastes, and have made them slightly less healthy. I find that there is too much buttermilk, and have reduced it to 1/2Cup, otherwise they spread greatly. We have also added 1/3 cup mini chocolate chips. Not a huge increase in sugar, and the boys love them, so it’s a good balance. Also, have often swapped in chopped pecans for seeds, if we are out of them.

These are delicious. I substituted a mix of yogurt and milk for the buttermilk, since I didn’t have any. No egg in this, which conserves eggs for other purposes during the pandemic. I used 1Tbsp. of caraway seed, which was very aromatic, along with 2 Tbsp each of sesame and sunflower seeds and 1.5 Tbsp of slivered almonds.

Added 1/2 tsp or so each of ginger, cinnamon, and cardamom and loved the extra depth it added to the scones. Perfect served with a tiny bit of honey.

I think something is off with the measurements. I weighed the ingredients instead of using cups, and the ending mixture was much too wet, not really possible to work with. I had to add quite a bit of extra flour, and even then it didn't really feel like a typical scone dough. So, if you're making this, I would be careful with how much buttermilk you add, checking as you stir. I made these the night before, refrigerated once on the pans, and then baked in the morning. Used chia and poppy seeds

I love making these on Sunday and then having one for breakfast all week. I don't use the seeds/nuts guidelines and just put handfuls of what I have on hand. Whole raw almonds break up nicely in the food processor. I've added pieces of date. I'm going to try cinnamon and maybe orange juice and zest. Also may try experimenting with honey or maple syrup instead of brown sugar.

Delicious! I couldn’t find WW pastry flour locally so I used a combo of white whole wheat and sprouted wheat, worked just fine. I added chopped apricots and cardamom. As others noted, the weight measurements are off - I weighed my flour to see and it weighed far more than the ounces given. Go by cups not weight for this recipe.

These were delicious! I slightly upped the raw brown sugar and also sprinkled some more on top before baking. They were plenty sweet. I made them with flax seeds and sesame seeds — excited to switch it up next time.

These are ridiculously good.As recommended by other commenters:Half the sugarOnly 1/2 cup liquid (I used a mix of yogurt and milk)Caraway seeds, sunflower seeds and pepitas

Very, very good. Followed recipe as written but mixed everything by hand. The result was beautiful and delicious.

I have made these many, many times. We have modified them for family tastes, and have made them slightly less healthy. I find that there is too much buttermilk, and have reduced it to 1/2Cup, otherwise they spread greatly.

These were delicious and delicate in texture, but they spread a lot and were quite flat. I baked exactly as directed, weighing the ingredients where weights were stated. I added a total of 6 tbs of seeds (although I didn't have flax seeds, but had all the rest). After reading through the comments, I think next time I'll use less buttermilk.

Just made these this morning and they are super. I halved the sugar as we are not into sweet in our family and it was still sweet enough. Also used whole milk w/splash of lemon as the buttermilk. Used flax/sesame/sunflower seeds and oat groats— I would skip the groats next time as they are too hard. But other than that, perfect!

I made this many times with all whole wheat flour, adding nuts, raisins and currents with great success.to avoid the cholesterol I tried it with olive oil instead of butter. Measured an equal weight of oil to the weight given for butter. It was TERRIBLY wet, and i had to add a LOT more flour, but thend product was still edible.The next time i reduced the oil to three ounces. It was much better, but it still needed more flour. I will try 2.5 or 2 ounces of oil next time.

1 T vital wheat gluten plusWw flour to make 7 oz

I think something is off with the measurements. I weighed the ingredients instead of using cups, and the ending mixture was much too wet, not really possible to work with. I had to add quite a bit of extra flour, and even then it didn't really feel like a typical scone dough. So, if you're making this, I would be careful with how much buttermilk you add, checking as you stir. I made these the night before, refrigerated once on the pans, and then baked in the morning. Used chia and poppy seeds

Added 1/2 tsp or so each of ginger, cinnamon, and cardamom and loved the extra depth it added to the scones. Perfect served with a tiny bit of honey.

These are delicious. I substituted a mix of yogurt and milk for the buttermilk, since I didn’t have any. No egg in this, which conserves eggs for other purposes during the pandemic. I used 1Tbsp. of caraway seed, which was very aromatic, along with 2 Tbsp each of sesame and sunflower seeds and 1.5 Tbsp of slivered almonds.

Excellant scones! Made double batch last night to keep some in freezer. No food processer so utilized British method of rubbing butter into flour by hand (cut thick butter slices into quarters, mix with flour and rub away). Plus, substituted mix of sour cream and greek yogurt mixed with water for buttermilk (no milk on hand) and increased baking powder by 1 tsp. Remember: on low humidity days whole wheat flour requires more liquid (I had to increase by 25%). Very tasty & healthy!

I have made these many, many times. We have modified them for family tastes, and have made them slightly less healthy. I find that there is too much buttermilk, and have reduced it to 1/2Cup, otherwise they spread greatly. We have also added 1/3 cup mini chocolate chips. Not a huge increase in sugar, and the boys love them, so it’s a good balance. Also, have often swapped in chopped pecans for seeds, if we are out of them.