Super Seeded Scones

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Super Seeded Scones

Course: Breakfast & Brunch, Sweets
Sweets Sub-Category: Pastries
Author: Clémence Gossett
These choc-full-of-everything scones are easy enough to make in under 30 minutes, full of everything you need to start your day and tender enough to serve at your next brunch. We use dates and golden raisins, but you can use any dried fruit of your choice.
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  • 3-1/2 cups Whole wheat flour
  • 1/2 cup Sugar
  • 2 Tbsp Baking powder
  • 2 tsps Kosher salt
  • 1/2 cup Flaxseeds
  • 1/4 cup Chia seeds
  • 3/4 cup Toasted pumpkin seeds
  • 1/2 cup Golden raisins
  • 10 Pitted dates chopped
  • 2-2/3 cups Heavy cream
  • 2 Tbsp Sugar we prefer coarse Organic sugar for garnish


  • Preheat oven to 360F (or 325F if you’re using a convection oven).
  • In a large bowl, mix together all your dry ingredients, including the mix-ins.
  • Add the cream all at once, mixing with a wooden spoon until just combined. Flour your work surface and dump the dough onto it. Using floured hands, gently press into an 8″ round circle. Cut in half, then in again until you have 8 triangles.
  • Place the scones on a parchment-paper lined cookie sheet. Sprinkle with sugar and bake for 20 minutes or just until golden.


There is a rainbow of varieties of wheat, all with different strengths and flavors. Some wheat varieties are low in gluten and make soft, fluffy things like biscuits and cupcakes, while others are stronger and better suited for bread. The white flour you buy in the store is made by taking the appropriate wheat variety (soft wheats for pastry and cake flour and harder wheats for bread and all purpose flours), milling them and sifting out the bran, which has a LOT of flavor and texture.
The whole wheat flour we used for these scones is a Hard White, which is a strong wheat with a delicate flavor. Most of the whole wheat flour you’re purchasing from larger brands comes from Hard Red wheats, which has a lot more flavor, a touch drier and may need an additional tablespoon or two of cream. If you’re looking for the best quality flour (and more variety than the larger store brands), look at the tops bottom shelves of your local grocer for stone ground, whole grain flours or order from your local miller (our is the lovely Nan from Grist & Tollin Pasadena- and we carry all her flours at the school).