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Preheat the oven to 220c.
In a big bowl mix together the brown and white flour, the seeds, salt and the sieved bread soda.
Rub in the butter.
Whisk the egg with the buttermilk and pour most of the liquid into the bowl.
Using one hand with your fingers open and stiff, mix in a full circle bringing the flour and liquid together, adding more liquid if necessary.
The dough should be quite soft,but not too sticky.
Turn it out onto a floured surface and do not knead it but gently bring it into one.
Flatten it slightly to about 4cm (1 ½ inch) high.
Cut the dough into square scones, if you like you could brush any liquid left over,over the top and sprinkle with some extra seeds.
Put the scones onto a baking tray and pop into the hot oven and cook for 15-25 mins (depending on the size).
Have a look at them after 10 mins; if they are deep golden brown, then turn down the heat down to 200’c for the remainder of the time.
When cooked they should sound hollow when tapped.
Cool on a wire rack.
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