Wholemeal Scones with Mixed Seeds

Wholemeal Scones with Mixed Seeds

Recipe by Chef Edward Hayden

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

Directions

• Preheat the oven to 190°C/375°F/Gas Mark 5.
• Sieve the plain flour and baking powder into the wholemeal flour
• Add the sugar and the salt.
• Rub in the butter with your fingertips until it resembles rough breadcrumbs.
• Mix in 3oz/75g multi seed mix.
• 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.
• 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.
• Brush the tops of the scones lightly with egg wash and place on a greased tray.
• Sprinkle the remaining seeds over the top and bake for 18-20 minutes.