Kate's Brown Scones

Kate's Brown Scones

 A morning staple here in Kate's. They work well topped with sweet or savory, they are nutty and crispy on the outside and feel relatively healthy !!


  • 250g plain flour - plus extra for dusting
  • 250g wholemeal flour
  • 1 tsp baking powder
  • 2 tbsp mixed seeds (sesame, chia, pumpkin, sunflower) - plus extra for topping
  • 150g butter
  • 300ml milk
  • 1 free-range egg - plus extra for glazing
  • pinch of salt



Pre-heat oven 180c 

  1. Add all your dry ingredients to a large mixing bowl and mix.
  2. Dice up your butter and add to the flour mix - rub the flour and butter together with your fingertips until it resembles breadcrumbs.
  3. Add mixed seeds and mix through.
  4. Add the egg (lightly whisked)
  5. Start adding the milk, mixing with a spoon until the dough comes together in the bowl, you might not need it all.
  6. Turn the dough out onto a floured surface.
  7. Roll out dough until about 1 inch thick and cut out rounds with a scone cutter.
  8. Keep repeating this until all the dough is used up. 8-10 scones approx 
  9. Space the scones out on a baking sheet lined with greaseproof paper, brush with a little egg wash and sprinkle with seeds. 
  10. Bake for 20 min or so until golden and enjoy !!


Top Tip - these will freeze so well uncooked too, make a batch and pop a few in the freezer for again!