Brown Scones with Seeds

Made and baked in under an hour, Rachel Allen celebrates home-baking with a trayful of fresh scones
By Rachel Allen
Brown Scones with Seeds
  • Rating:
  • Serves: makes about 12 scones
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 225 g wholemeal flour
  • 225 g plain flour
  • 25 g sesame seeds
  • 25 g pumpkin seeds
  • 25 g golden linseeds
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 25 g butter
  • 1 eggs
  • 400 ml buttermilk


Preheat the oven to 220C. In a big bowl, mix together the brown and white flour, seeds, salt and the bicarbonate of soda. Rub in the butter until the mixture resembles breadcrumbs.

Whisk the egg with the buttermilk, and pour most of the liquid into the flour mixture. Bring everything together in a soft, but not sticky dough, and turn out onto a floured surface.

Using the palm of your hand, flatten the dough to about 4cm thick. With a sharp knife, cut into square scones, and, if you like, brush any leftover liquid over the top of each scone before sprinkling with extra seeds. Place the scones onto a baking tray and pop into a hot oven and bake for 15-25 minutes (depending on the size). If the scones look as if they're browning too quickly, turn down the heat a tad. Cool before serving.

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