Pumpkin seed scones2016-11-02
- Yield : 12
- Servings : 12
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
There is nothing like fresh scones!
- 450g of plain , plus some for dusting.
- 2 teaspoons of baking powder
- A pinch of salt
- 115g butter
- 60g butter
- A handful of pumpkin seeds
- 275ml of semi skimmed milk
- 1 medium egg
Preheat the oven to 180 *C.
Put the flour, baking powder and salt into a large mixing bowl(no need to sieve), add the butter and rub into the flour using your fingertips until lump free and well incorporated. Stir in the sugar and pumpkin seeds with a wooden spoon.
Beat the milk and egg together.
Make a well in the middle of the dry ingredients in a bowl and pour most of the egg and milk in (reserve a little for glazing the scones) and fold this until it forms a dough.
On a clean table, dust with flour and place the dough onto it. Gently knead the dough, and roll it out until it is an inch thick and cut into circles.
Place the circles on two greased flat trays and brush the scones with the left over egg and milk mixture. Sprinkle with seeds.
Place in the oven and cook for 25-30 minutes until risen and golden brown. Cool on the cooling rack.