Hi everyone 🙂 Yesterday I decided I would have a go at making two types of scones. This is the recipe for one of them, sunflower seed and raisin scones. Delicious for breakfast with yoghurt or as a snack between lectures. Don’t worry if you don’t have cutters, I used a glass to cut mine out!
So here it goes…
225g self-raising flour
1tsp baking powder
25g soft margarine
2tbsp caster sugar
2tbsp sunflower seeds
150ml natural yoghurt
Now for the method…
Preheat the oven to 230 °C/gas mark 8 and loosely line a baking tray with greaseproof paper.
Sift the flour and baking powder into a large mixing bowl and using your hands rub in the margarine. Keep doing this until the mixture resembles fine breadcrumbs and if you shake the bowl from side to side no large lumps of margarine appear.
Stir in the sugar, raisins and 1tbsp of the sunflower seeds.
Add the yoghurt and using your hands form a ball of dough, if it is too sticky add some plain flour. Turn this out onto a floured (plain flour) surface and using a rolling pin, roll out to about 2cm thick. Using a 6cm round cutter or a glass of a similar size, stamp out the scones and place onto the lined baking tray. Repeating this process until all the dough is gone.
Brush the scones lightly with milk and sprinkle the remaining sunflower seeds over the tops of each of them.
Bake in a preheated oven for 10-12 minutes or until golden brown. Remove from the tray and place onto a wire rack to cool. Serve with jam, yoghurt or on their own.
I hope you enjoy baking and eating these 🙂