While my other half and I are partial to sweet scones, but as part of some kind of ‘afternoon tea’, we are not that fond of the sweetness in breakfast scones, so I use this recipe from Rachel Allen, adapting slightly, by adding cheese (parmesan or a strong cheddar), and preferring poppy and sunflower seeds to her sesame and linseed.
Three Seed and Parmesan Wholemeal Breakfast Scones
(makes 10- 12 large scones)
225g wholemeal flour
225g plain white flour
25g poppy seeds
25g pumpkin seeds
25g sunflower seeds
1 tsp salt
1 tsp bicarbonate of soda
400ml buttermilk (or plain low fat yogurt mixed with a little milk)
Large handful of freshly grated parmesan cheese
1. Preheat the oven to 220C. In a big bowl, mix together the brown and white flour, seeds, salt and the bicarbonate of soda. Rub in the butter until the mixture resembles breadcrumbs. Now add the cheese and mix this through evenly.
2. Whisk the egg with the buttermilk, and pour most of the liquid into the flour mixture. Bring everything together in a soft, but not sticky dough, and turn out onto a floured surface.
3. With the palm of your hand, flatten the dough to about 4cm thick. With a sharp knife, cut into square scones, and, if you like, brush any leftover liquid over the top of each scone before sprinkling with extra seeds.
4. Place the scones onto a lined baking tray and place in a hot oven, baking for about 15-25 minutes (depending on the size). If the scones look as if they’re browning too quickly, turn down the heat a bit. Cool before serving.