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Savoury seed cones

Recipe from: 5/1/1993 12:00:00 AM
Ingredients 10
Servings 14


  • 300
    wholewheat flour
  • 250
    plain white flour
  • 20
    baking powder
  • 100
    Parmesan cheese
  • 2
    cayenne pepper
  • 75
    cold butter
  • 175
  • 2
  • poppy seeds
  • sunflower seeds


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).

Read more on: dairy  |  microwave

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