Crunchy bits of goodness. These multigrain scones make a filling breakfast treat – full of millet, oats and walnuts.
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.
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 this recipe basically this very same way for so long now, they just kinda happen on the regular.
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 muffin made with millet). 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 refrigerator 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.
Multi-Grain Walnut Scones
- 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.