Seeded Whole-Wheat Scones

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

1. Preheat the oven to 400 degrees Fahrenheit.
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. Gently shape into a rectangle 1 inch thick.
11. Cut into 6 squares, then cut the squares diagonally to give you 12 triangular scones.
12. The dough will be tacky but should not be too sticky to work with.
13. If it is, add a little more flour.
14. Place the scones on the baking sheet about 1 inch apart and bake 15 minutes, or until lightly browned.
15. Remove from the heat and allow to cool, or serve warm.

flour, flour, baking powder, baking soda, brown sugar, salt, cold unsalted butter, buttermilk, vanilla, mixed seeds

Taken from cooking.nytimes.com/recipes/1013859 (may not work)