Prep: 15 mins
Cook Time: 10 - 12 mins
Total Time: 25 mins
Makes: 20 mini scones or 10 large scones

DESCRIPTION

Looking for something simple and healthy to bake with the kids?

These buttermilk scones are suitable for babies from 6 months+ as they are low in salt and no added sugar. They can be frozen too so you’ve snacks at the ready when you need them!

It’s hard to have sweet things hanging around and not eat them so these scones are the perfect balance! The smaller size is even better - if you don’t get tempted to eat a few.

INGREDIENTS

450g self-raising flour

½ tsp salt

1 tsp bicarbonate of soda

350-400 ml buttermilk*

2 tbsp sesame seeds

2 tbsp sunflower seeds, plus extra for topping

METHOD

1. Preheat oven to 220C fan. Lightly dust a large baking sheet with flour.

2. Sieve the dry ingredients into a large bowl. Make a well in the centre and pour in most of the buttermilk. Using your hand, with your fingers in a claw shape, stir in circular movements. Don’t overwork the dough. You want the dough to be softish but not too wet. Add in a little more buttermilk if you need.

3. When you have formed the dough into a ball, tip onto a lightly floured surface and roll it into a circle at least 1 inch thick, no less. The secret to well risen scones is not to start them off too flat.

4. Cut out the scones by placing the cutter on the dough and pressing down firmly – don’t twist. Lift up and push out the dough and place on the baking tray. Brush them lightly on top with buttermilk and sprinkle with sunflower seeds.

5. Bake in the oven for 10-12 minutes, or until they are nicely risen and golden brown.

• If you don’t have buttermilk you can substitute with the same quantity of natural yogurt (it will most likely take the whole 400ml of natural yogurt and may need a little more) or 350ml -400ml of full fat milk mixed with 1.5 tbsp lemon juice. Allow the milk to sit for about 5 minutes to thicken. It will look slightly curdled.
  

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