Wholemeal Chia Seeds Scones

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Recipe for Wholemeal Chia Seeds Scones
(Makes approx. 36 mini scones)

Ingredients:
125g Wholemeal flour
250g Self raising flour
2.5 tsp Baking powder, heaped
15g Caster sugar
100g Liv Unsalted butter, cold & cubed
3 tsp Chia Seeds
25g Pumpkin seeds, toasted
2 Eggs
110g Whole milk

Method:

1. Place wholemeal flour,self-raising flour, baking powder and caster sugar into a large bowl. Mix well.
2. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs.
3. Add in the the chia seeds and pumpkin seeds. Mix well.
4. Make a well in the centre and pour in the beaten eggs and milk. Mix with a wooden spoon, starting from the centre of the well and stirring outwards until you have a sticky dough.
5. Cover the bowl with clingfilm or a damp cloth and leave to rest for 5 mins.
6. Knead the dough for 2 mins until it is smooth and elastic. Rest the dough for another 5 mins.
7. Roll out the dough to a rectangle. Then fold the dough, roll it out flat again, fold again and roll it out.
8. Then roll it to approximately 1/2 inch thick and use a 2 inch fluted cutter to cut out the scones, re-rolling the trimmings as necessary.
9. Place it on a baking tray and brush with milk. Bake in the preheated oven of 200C for 12mins or until it's golden brown.
6. Serve warm with whipped cream and jam.