Whole Grain Savory Scone

Recipe By:
Harmony Sage

Step by step

Blend of whole wheat flour from varieties: Rouge de Bordeaux and Yecora Rojo
Flour before and after hydration
Dough coming together
Rolling dough
Shaping Scones

Prep Time
Cook Time


  • Whole Wheat Flour Yecora Rojo - 200 g
  • Whole Wheat Flour Rouge de Bordeaux - 200 g
  • Salt - 4 g
  • Ground Pepper - 1 g
  • Sugar - 56 g
  • Baking powder - 24 g
  • Butter - 148 g
  • Milk - 136 g
  • Roasted Pumpkin - 45 g
  • Caramelized onion - 45 g
  • Total weight = 859

Topping of your choice


Sift all dry ingredients and place in mixing bowl

Cut in cubed cold butter with the paddle until butter is the size of peas

For small batches- cut in the butter using fingers

Add into the dry ingredients and mix until it just comes together

Add the savory ingredients- mix briefly

Place on floured work table and fold together until the dough is manageable

Press or roll to 3/4 inch or 1.8 cm thick

Cut and place on silpat

Egg wash and top with cheese

Preheat oven to 400 F

Place scones in and drop oven to 350 F