Fennel and pumpkin seed scones
Unlimited access. Half the price.
Ingredients
300g plain flour
300g wholemeal flour - I use Macroom stone ground flour
1 tsp bread soda
1 level tsp sea salt
1 tsp fennel seeds
handful of pumpkin seeds
1 tsp cracked black pepper
400ml buttermilk
1 egg, lightly beaten
Method
Preheat your oven to 200°C and line a baking tray with parchment.
Put both flours, the bread soda, salt, fennel seeds, pumpkin seeds and pepper into a mixing bowl and stir together until they are completely combined.
Add the buttermilk and two thirds of the egg and bring everything together. The dough should be soft but not too wet.
Roll the dough to an inch in thickness and cut with your chosen cutter. I usually use a 2.5in circular cutter. The dough should be handled as little as possible for the best tasting scones.
Brush the top of each scone with the remaining egg.
Bake for 15 minutes until golden on top and hollow sounding to tap.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.