Wholemeal Pepita and Cheese Scones

These cheese scones are a tad different from others made with wholemeal and the addition of pepita kernels which is the seeds of pumpkins without the shell.

Ingredients 15

1000 g wholemeal flour

50 g baking powder

10 g salt

1 tsp white pepper

240 g butter

250 g pepita kernels

300 g shredded cheddar cheese

700 ml milk

Method

Preheat the oven to 220°C normal bake. Combine flour, baking powder, salt and white pepper in a large bowl. Add the butter and use your hands to rub the butter into the flour until it resembles bread crumbs. Place milk, cheese and pepita kernels in another bowl and combine. Add liquid mix to dry mix and combined to dough. Turn onto a lightly floured surface and pat the dough into a 3 cm thickness. Cut out the scones with a 5cm scone cutter and transfer to a lightly floured tray. Space approx. a centimeter apart and bake for approx 12 min. until golden brown on top and cooked through.

Note: Use other seeds or kernels such as sesame, sunflower or poppy seeds.