Crunchy bits of goodness. These multigrain scones make a filling breakfast treat – full of millet, oats and walnuts.

walnut and seed scones

This is an old favourite recipe of mine. These scones are so packed full of textures – walnuts, millet, poppy seeds and oats.  All things I love in a breakfast bread.  I suppose I especially love the crunch of the walnuts. 

Give me a cup of  coffee and a scone and I am in a very happy place. 

scones stacked on a plate

Sweet but not overtly. Lemon adds freshness so don’t skip it.  Perfect for breakfast and packing in lunches; the walnuts add a ton of healthy fat and protein.  I don’t feel bad letting my kids grab one for breakfast as we head out the door for an early morning hockey game.

I think this recipe first came to me from Cooking Light magazine. I’m really not sure, because I no longer have the magazine. But I’ve been making these basically this very same way for so long now, they just kinda happen on the regular.

multigrain scones on a baking tray

A few notes about this recipe:

  • The recipe is dairy-free, but not vegan. Egg whites help make a light and crispy scone. I haven’t tried these with any kind of substitute for the egg whites.
  • Lemon is essential for the fresh, light flavour. Don’t skip it
  • The ingredient list is long, but don’t let it intimidate you. It really is just a matter of dumping another seed or grain into the bowl.
  • Millet is one of my favourite little grains for adding to baked goods (check the link for a vegan muffins maked with miillet). Millet adds an interesting crunch but does not need to be cooked at all before adding it to these biscuits.  Just throw it in dry. 
  • Millet is not hard to find, if you have a grocery that carries Bob’s Red Mill, or has a bulk or ethnic section will likely be able to find it. You might need to ask though!
  • If you don’t have any millet, you can skip it or sub in an equal amount of sesame seeds. The flavour will be different, but they will provide a similar texture.
  • You can use whatever non-dairy milk you prefer.
  • Store in a covered container in the refridgerator if you want to keep for more than a day or two. I like to wrap them individually and freeze for on-the-go snacks.
seedy scones on a flowered plate

Multi-Grain Walnut Scones

Full of all kinds of goodness – prefect for a grab and go breakfast
Prep Time15 mins
Cook Time18 mins
Servings: 20 scones
Calories: 148kcal


  • 2 egg whites
  • 1/2 cup sugar
  • 5 tablespoons canola oil
  • zest of half a lemon
  • 1 teaspoon vanilla
  • 1/2 cup oatmeal
  • 1/4 cup wheat germ
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tablespoons millet
  • 1 tablespoons poppy seeds
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 cup soy milk
  • 1 cup walnuts coarsely chopped.


  • Preheat oven to 375 and line your baking sheet with parchment paper.
  • Cream together sugar, egg whites and oil using the whisk attachment of stand mixer, or vigorously whisk by hand.  Ensure all sugar crystals have dissolved. Add vanilla and lemon zest.
  • Combine dry ingredients – Oatmeal through cinnamon – in a medium sized bowl.  Stir well to combine.  If using a stand mixer, switch to the paddle attachment, or complete this step by hand with a wooden spoon.  Slowly add dry ingredients with wet ingredients, until just combined.  Add soy milk and walnuts, stir to just incorporate and form a wet, soft dough.
  • Using tablespoons, drop dough onto your baking sheet in small mounds.  I usually make 20-24 mounds. Bake for 15-18 minutes, or until just lightly browned around the edges.
Trish | The In Fine Balance Food Blog