Winter Oat‑Bran + Pumpkin‑Seed Soda Scones
Hearty soda‑bread style scone rounds with oat bran, buttermilk and toasted pumpkin seeds — high‑fiber winter comfort.
Best for High‑fiber winter breakfasts and cozy snacks
These soda scones are Irish‑inspired: quick, rustic rounds with the nutty chew of oat bran and a hit of mineral‑rich pumpkin seeds. Buttermilk and baking soda give an open, tender crumb while whole grains and mixed seeds deliver sustained fiber and wintery heft. Eat warm with butter or sharp cheddar, or slice for soup or breakfast sandwiches.
Ingredients
- 220 g Whole-wheat flour
- 80 g plain flour
- 80 g Oat bran , fresh, not toasted
- 40 g rolled oats , lightly crushed with a scraper if you prefer finer texture
- 5 g baking soda , approximately 1 tsp
- 4 g Baking powder , approximately 1 tsp, helps lift in whole‑grain dough
- 6 g fine sea salt , about 1 tsp
- 60 g Cold unsalted butter , cut into 8–10 mm cubes
- 70 g Pumpkin seeds , lightly toasted for 5–7 minutes and cooled
- 30 g Sunflower seeds , toasted
- 20 g brown or golden flaxseed , whole adds crunch; ground helps bind
- 240 ml buttermilk , cold
- 15 g honey , for optional glaze (optional – can be omitted)
- 10 g extra pumpkin seeds (optional – can be omitted)
Instructions
-
1
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment. In a large bowl whisk together whole wheat flour, plain flour, oat bran, rolled oats, baking soda, baking powder and salt until evenly combined.
-
2
Add the cold cubed butter to the dry mix and use a pastry cutter or fingertips to rub/cut the butter in until the mixture resembles coarse crumbs with some pea‑sized bits of butter remaining.
-
3
Stir in the toasted pumpkin seeds, sunflower seeds and flaxseed. Make a well in the center, pour in the cold buttermilk and fold gently with a flat spatula until a shaggy, slightly sticky dough just comes together — do not overwork.
-
4
Turn the dough onto a lightly floured surface, pat it to a 20 cm (8 in) round about 3–4 cm (1¼–1½ in) thick. Use a bench scraper to create a deep cross (score all the way through to the tray) so it bakes like soda bread; optionally brush the top with a little extra buttermilk and scatter the reserved pumpkin seeds.
-
5
Bake on the middle rack until deeply golden and the bottom sounds hollow when tapped, about 20–25 minutes (22 minutes is typical). If the top browns too quickly, tent loosely with foil for the last 5 minutes.
-
6
Remove to a cooling rack and let rest at least 10–15 minutes before slicing through the scored wedges — resting lets the crumb finish setting. If using, warm the honey and brush it lightly on the warm crust for a glossy, winter finish.