Multi Seed Wholemeal Scones

Edward Hayden


  • 8oz/225g wholemeal flour (The Little Mill company)
  • 8oz/225g self-raising flour
  • 1 rounded teaspoon baking powder
  • Pinch salt
  • 1oz/25g brown sugar
  • 4oz/110g mixed seeds (pumpkin, sunflower, poppy, sesame etc)
  • 2oz/50g hard butter
  • 1 egg
  • 2 dessertspoons honey (Milleven/Aughmuckey)
  • 7floz/200ml Avonmore buttermilk (approx)


Preheat the oven to 180C/350F/Gas Mark 4.

Sieve the plain flour and baking powder into the wholemeal flour

Add the sugar and the salt.

Rub in the butter with your fingertips until it resembles rough breadcrumbs.

Mix in 3oz/75g multi seed mix.

Add in the egg, honey and buttermilk and mix well until the mixture comes together, adding a little extra buttermilk if required.

Knead the mixture on a lightly floured work surface, flatten out slightly and then using a scone cutter, cut the dough into approximately 10-12 pieces.

Brush the tops of the scones lightly with egg wash and place on a greased tray.

Sprinkle the remaining seeds over the top and bake for 18-20 minutes.