Thursday, 23 June 2011

Multi-Seeded Wholegrain Scones

Vegan Multi Seeded Wholegrain Scones

As much as I love my regular sweet scones, which we have for breakfast probably every other weekend, I just felt like trying a savoury scone. Opted for multigrain and seeded here and these turned out so well, gorgeous fresh from the oven or lightly toasted with lashings of vegan margarine, or with some peanut butter  :-) Also perfect with a bowl of soup. They are super hearty too, really quite filling and have great flavour. A great success, will definitely make these again!

Multi -Seeded Wholegrain Scones: makes 8

200g wholemeal flour
80g rye flour
2 tsp baking powder
1/2 tsp salt
80g cold vegetable fat (shortening)
100ml rice milk
100ml water
100g mixed seeds, I used a combo of pumpkin, flax, sesame and sunflower

Preheat the oven to 190C and line a baking sheet with baking paper. Mix all the dry ingredients except the seeds into a large bowl. Add the fat and cut it in with a pastry cutter until it is like fine crumb. Stir in the seeds. Mix the rice milk and water and pour over. Stir with a fork until a dough forms. Turn out onto a lightly floured surface and gently knead a couple times then shape into a 1 1/2" high disc. Cut into 8 triangles, place on the baking sheet and bake for 20 minutes or until lightly golden.

Nutritional Information: per scone
Calories: 286
Fat: 16.4g
Sat Fat: 4.9g
Fibre: 6g
Protein: 7.2g
Carbs: 30.2g
Sugar: 0.7g
Calcium: 158.3mg (depending on brand of milk used, mine's fortified)

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  1. This is a fantastic idea! I love savoury scones. They go so well with many things and make a great snack. Thank you for sharing the recipe.

  2. Thanks Mihl! I think I may try some more savoury scones, really enjoyed these :-)

  3. Definitely going to try these to have with soup. It's soup weather here in South Africa - middle of winter brrr...

  4. Those look wonderful! I don't know why I never thought of making wholegrain scones before. This recipe is right up my alley.


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