- 250g plain flour – plus extra for dusting
- 250g wholemeal flour
- 1 tsp baking powder
- 2 tbsp mixed seeds (sesame, chia, pumpkin, sunflower) – plus extra for topping
- 150g butter
- 300ml milk
- 1 free-range egg – plus extra for glazing
- Pinch of salt
Pre-heat oven 180c.
Add all your dry ingredients to a large mixing bowl and mix.
Dice up your butter and add to the flour mix – rub the flour and butter together with your fingertips until it resembles breadcrumbs.
Add mixed seeds and mix through.
Add your egg (lightly whisked)
Start adding your milk, mixing with a spoon until the dough comes together in the bowl, you might not need it all.
Turn the dough out onto your floured surface.
Roll out dough until about 1 inch thick and cut out rounds with your scone cutter.
Keep repeating this until all the dough is used up. Makes 8-10 scones approx.
Space them out on a baking sheet lined with grease proof paper, wash with a little egg wash and sprinkle with seeds.
Bake for 20 minutes or so until golden and enjoy !!
Top Tip – this freeze so well uncooked, make a batch and pop a few in the freezer for again!
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