Makes 20 mini scones

Ingredients

275g wholemeal spelt flour

85g self-raising flour

1 ½ tsp baking powder

½ tsp Himalayan salt

100g chilled butter, diced, or coconut oil

2 tbsp sunflower seeds

1 tbsp Manuka Health MGO+ honey

175g full-fat natural yoghurt or soy yoghurt

4 tbsp organic milk or soy milk

1 egg, lightly beaten, or milk to coat

 

Method

1. Preheat the oven to 180 C.
2. Sieve flours, baking powder and salt together. Rub in butter with fingertips till it resembles fine breadcrumbs.
3. Mix seeds with Manuka honey, add 2/3^rd to flour mixture and gently mix in.
4. Mix yoghurt and milk together, add 2/3^rd of liquid to flour and mix into soft dough, adding more liquid if required.
5. Gently roll out dough on a lightly floured surface to 1 cm thick. Stamp out scones with a 2 cm cutter. You can roll out trimmings for a second cutting, but don’t repeat this again as dough will be too dense. Lightly brush scones with egg wash then top each with remaining seeds.
6. Bake scones for about 10 -15 minutes or until golden, remove from oven, cool on wire rack.