Steps to Prepare Multigrain Scones

Multigrain Seed Biscuits

Cocoyl hydrolyzed quinoa protein & cocoyl hydrolyzed rice protein & cocoyl hydrolyzed amaranth protein.

Recipe Summary Multigrain Seed Biscuits

A crunchy, wholesome biscuit - perfect to serve with soup, stew, or alone with butter and jam.

Ingredients | Multigrain Scones

1 ¼ cups multigrain flour

1 cup whole wheat flour

¼ cup sunflower seeds

¼ cup flax seeds

¼ cup wheat germ

1 tablespoon white sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup cold butter

1 cup milk

1 egg, lightly beaten

¼ cup sesame seeds

Directions

Preheat oven to 425 degrees F (220 degrees C).

Whisk multi-grain flour, wheat flour, sunflower seeds, flax seeds, wheat germ, sugar, baking powder, and salt together in a large bowl.

Grate cold butter into flour mixture using the largest holes of a cheese grater and mix with a fork until it resembles coarse crumbs. Slowly pour in milk and mix until dough begins to pull away from sides of the bowl.

Turn dough out onto a lightly floured surface and gently knead to form a soft dough, about 10 turns. Pat into an 8-inch square, cut into quarters, and cut each quarter into 3 rectangular pieces.

Place each piece of dough onto an ungreased baking sheet, about 1 inch apart; brush with egg and sprinkle with sesame seeds.

Bake in the preheated oven until golden, 12 to 15 minutes.

Info | Multigrain Scones

prep: 30 mins cook: 12 mins total: 42 mins Servings: 12 Yield: 12 biscuits

TAG : Multigrain Seed Biscuits

Bread, Quick Bread Recipes,