Cheesy scone round with seeds

200g white SR flour
3g baking powder
3g salt
50g butter
100g grated cheese
20g sesame seeds
30g pumpkin seeds
30g sunflower seeds
milk – approximately 130ml

Glaze – beaten egg mixed with small amounts of each seed


  1. Preheat the oven at 230°C/ Gas mark 9.
  2. Sieve the flour, baking powder and salt into a bowl and rub in the butter.
  3. Stir in some of the cheese, sesame seeds, pine nuts and sunflower seeds and mix to a stiff dough with the milk. Knead until smooth.
  4. Pat out onto a floured surface until roughly 16 cm in diameter.  Place on a baking tray and mark into 6 equal segments.  Brush over the glaze and sprinkle over some seeds.
  5. Bake for 16-20 minutes on the centre of the  top shelf until the scone ring is firm underneath and thoroughly cooked. Test to see if a skewer comes out clean.
  6. Place on a wire rack to cool.

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Filed under Food GCSE Recipes

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