Savoury seed cones

Ideas
14 servings
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Dairy

By Food24 November 03 2009
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Ingredients (10)

300.00 ml flour — wholewheat
250.00 ml flour — plain white
20.00 ml Baking powder
100.00 ml parmesan cheese
2.00 ml cayenne pepper
75.00 ml butter — cold
175.00 ml milk
2.00 eggs
poppy seeds
sunflower oil
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Method:

Line a microwaveproof plate with greaseproof paper.
In a large mixing bowl, combine flours, baking powder, Parmesan cheese and cayenne pepper.
Cut butter into flour, using a round-bladed knife, until it resembles fine breadcrumbs.
Pour milk into a measuring jug, add 1 egg, and beat well.
Make a well in the centre of the flour and pour in the milk and egg mixture. Mix lightly to form a soft dough.
Knead on a lightly floured surface until smooth then form into balls.
On a lightly floured surface, roll out dough to 2 cm thickness. Using 5 cm round biscuit cutters, cut out 14 scones, re-rolling dough once.
Turn scones upside down so pressed down edges face upwards.
Beat remaining egg and use to brush on top of the scones to glaze. Sprinkle half the scones with poppy seeds and the other half with sunflower seeds.
On a paper towel-lined plate, arrange 7 scones in a circle.
Cook scones on HIGH for 2 to 3 minutes, until almost dry on top, turning plate twice.
Allow to stand on heatproof surface for 2 minutes, then transfer to rack.
Repeat with remaining 7 scones.
Serve warm or cool with Chunky vegetable soup (see recipe).



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