Books & Spoons Recipe for WHOLE WHEAT SCONES WITH SEEDS

Thanks for all the lovely feedback with the scones pictures I posted on Instagram, you guys are awesome! As requested, here is a recipe for the whole wheat scones with seeds. 
I love to make them instead of rolls because if the time save you have, not having to wait for the dough to rise.
Scones usually have a bit high sugar content but in this recipe, it is cut to half with what I have seen around out there. This recipe is something I have used for a long time, but it is not mine, I have just tweaked it to fit my own taste. No, it does not have raisins in it, but of course, you can add what your taste buds desire. 
I know many traditional recipes say to fold the dough when making individual scones.  I just make two big rolls and cut them into four, not all the way, but about 3/4 ways down. 
So here is a whole wheat scones recipe for you, hope you enjoy it! 
~ Cheers!

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WHOLE WHEAT SCONES

• 5 ounces (1 1/3 cups / 150 g) whole-wheat pastry flour
• 2 ounces (1/2 cup / 60 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 3 ounces (1/2 cup / 85 g) raw brown sugar
• 1/2 teaspoon salt
• 3 ounces (6 tablespoons / 170 g) cold unsalted butter
• ⅔ cup  (1,5 dl) buttermilk
• 1 teaspoon vanilla extract
• 6 tablespoons mixed seeds (for instance, sunflower, pumpkin, sesame, flax, and poppy)

1. Preheat the oven to 400 F / 200 C. 
2. Line a baking sheet with parchment.
3. Sift together the flours, baking powder, baking soda, sugar, and salt. 
4. Dump anything remaining in the sifter into the bowl with the sifted ingredients. 
5. Place in a food processor fitted with the steel blade and cut in the butter until the mixture is crumbly.
6. Combine the buttermilk and vanilla and, with the machine running, add to the flour mixture. 
7. Stop the machine and add the seeds. 
8. Pulse a few times to combine.
9. Flour your hands and a spatula, as well as your work surface, and scrape out the dough.  
10. Form 3 large balls and place on the baking sheet
11. Cut them into fours, about 3/4 way through.
12. Set in the oven and bake 15 minutes, or until lightly browned. 
13. Remove from the heat and allow to cool, or serve warm.

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