Thu, 14 November 2024
Ingredients –
· 8oz/225g extra course wholemeal flour
· 8oz/225g self-raising flour
· 1 rounded teaspoon baking powder
· Pinch salt
· 2oz/50g brown sugar
· 4oz/110g mixed seeds (pumpkin, sunflower, poppy, sesame etc.)
· 2oz/50g hard butter
· 1 egg
· 7floz/200ml Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt (approx.)
· Milk as required
Additional Ingredients which can be added in -
· Leftover bacon pieces
· Sun dried tomatoes
· Grated cheese
· Mixed herbs
· Walnuts/Pinenuts
Method –
1. Preheat the oven to 190°C/375°F/Gas Mark 5.
2. Sieve the plain flour and baking powder into the wholemeal flour
3. Add the sugar and the salt.
4. Rub in the butter with your fingertips until it resembles rough breadcrumbs.
5. Mix in 3oz/75g multi seed mix.
6. Add in the egg and yogurt (adding a little extra milk as required) and mix well until the mixture comes together, adding the mix if required to bring the dough together.
7. Knead the mixture on a lightly floured work surface, flatten out slightly and then using a scone cutter, cut the dough into approximately 8-10 pieces.
8. Brush the tops of the scones lightly with egg wash and place on a greased tray.
9. Sprinkle the remaining seeds over the top and bake for 18-20 minutes.
