Makes about 12 scones
Ingredients
- 225g ((8oz) wholemeal flour
- 225g (8oz) plain white flour
- 25g (1oz) sesame seeds
- 25g (1oz) pumpkin seeds
- 25g (1oz) golden linseeds or hemp seeds
- 25g (1oz) sunflower seeds
- 1 tsp salt
- 1 tsp bread soda, finely sieved
- 25g (1oz) butter
- 1 egg, whisked
- 400ml (14fl.oz) buttermilk
Method
- Preheat the oven to 220c.
- In a big bowl mix together the brown and white flour, the seeds, salt and the sieved bread soda.
- Rub in the butter.
- Whisk the egg with the buttermilk, and pour most of the liquid into the bowl.
- Using one hand with your fingers open and stiff, mix in a full circle, bringing the flour and liquid together, adding more liquid if necessary.
- The dough should be quite soft, but not too sticky.
- Turn it out onto a floured surface, and do not knead it but gently bring it into one.
- Flatten it slightly to about 4cm (1 ½ inch) high. Cut the dough into square scones, if you like you could brush any liquid left over, over the top and sprinkle with some extra seeds.
- Put the scones onto a baking tray and pop into the hot oven and cook for 15-25 mins(depending on the size).Have a look at them after 10 mins; if they are deep golden brown , then turn down the heat down to 200’c for the remainder of the time.
- When cooked they should sound hollow when tapped. Cool on a wire rack.