Cheese and pumpkin seed scones
Makes 8 | prep 20 mins | total time
- 1 medium egg, beaten
- about 100ml full-fat milk
- 250g self-raising flour, plus extra for dusting
- ¼ tsp cayenne pepper
- 60g cold butter, diced
- 85g Comté cheese, finely grated
- 1 tbsp pumpkin seeds
These scones freeze well once cold.
- Preheat the oven to 200˚C, fan 180˚C, gas 6. Lightly oil a baking sheet. Beat the egg in a measuring jug and add enough milk to make 150ml liquid in total.
- Sift the flour, cayenne pepper and a pinch of salt into a food processor. Add the butter, whiz to fine crumbs, and then tip the mixture into a bowl. Otherwise, sift the flour mixture into a bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
- Mix the cheese thoroughly into the 'crumb' mix. Stir in the egg and milk until it forms a soft dough. Turn out on to a lightly floured surface and lightly knead the dough until it is just smooth.
Tip Try serving these scones warm with soup.
- Roll out the dough evenly to about 2-2.5cm thick. Using a 6cm diameter scone cutter, quickly stamp out your scones. Place on the baking sheet. Gather the scraps together, re-roll and cut out more scones.
- Quickly brush the top of the scones with a little milk. Scatter a few pumpkin seeds over each scone and very lightly press them into the dough. Immediately place in the oven and bake for 20 minutes or until well risen and golden. Cool on a wire rack.