- 6 - 8 People
A morning staple in Kate's Kitchen, Co. Sligo. They work well topped with sweet or savory, they are nutty and crispy on the outside and feel relatively healthy !!
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
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. 8-10 scones approx
Space them out on a baking sheet lined with greaseproof paper, wash with a little egg wash and sprinkle with seeds.
Bake for 20 min 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!