A rich source of dietary fibre and unsaturated healthy fats, the happy fusion of seeds in these scones make them wholesome and satisfying. Enjoy them for afternoon tea or warmed in the oven after an early morning run. A real treat!
Makes 12 scones
- 225g wholemeal flour
- 225g plain white flour
- 25g sesame seeds
- 25g pumpkin seeds
- 25g golden linseeds or hemp seeds
- 25g sunflower seeds
- 1 tsp salt
- 1 tsp bread soda, finely sieved
- 25g butter
- 1 egg, whisked
Rachel has prepared some other exciting recipes exclusively for Herbalife Nutrition. Some of these include: Bulgar Wheat Salad, Homemade Nut Butter, Asian-Spiced Sticky Pork Salad, Carrot, Apple and Cucumber Salad and Courgette, Mint and Goat’s Cheese Frittata.
Preheat the oven to 220’C/425’F/gas mark 7. In a big bowl mix together the brown and white flour, the seeds, salt and the sieved bread soda. Rub in the butter with your fingers.
In a separate bowl, whisk the egg with the buttermilk and pour most of the liquid into the dry ingredients. 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 soft but not too sticky.
Turn the dough out onto a floured surface. Don’t knead it, but rather gently bring it into a ball. Flatten it slightly to about 4cm high. Cut the dough into square scones. If you like you could brush any left over liquid over the tops and sprinkle with some extra seeds.
Put the scones onto a baking tray, pop into the hot oven and cook for 15-25 minutes (depending on the size of the scones). Have a look at them after 10 minutes; if they’re already deep golden brown, then turn the heat down to 200’C/400’F/gas mark 6 for the remainder of the time. When cooked they should sound hollow when tapped. Cool on a wire rack.
These recipes are perfect for someone who is taking two shakes a day and looking for an addition to their healthy active lifestyle. Find out more on Herbalife.co.uk