Not knowing what to do with the half pack of sunflower seeds. Since I've got some leftover yogurt in the fridge, this baked scones recipe just comes in handy as the big kids had requested a few times.
Sunflower Sultana Scones
(Recipe adapted from Cakes and Bakes 500 by Martha Day, with slight modification in blue)
Makes 10 - 12
225g self-raising flour
1 teaspoon baking powder
25g soft sunflower margarine
2 tablespoons caster sugar (cut down to 1.5 tablespoons)
50g sultanas (golden raisins)
2 tablespoons sunflower seeds
150g natural yogurt
About 2 - 3 tablespoons skimmed milk
1) Preheat the oven to 230°C (I adjusted my oven to 200°C). Lightly oil a baking sheet. Sift the flour and baking powder into a bowl and rub in the margarine evenly.
2)Stir in the sugar, sultanas and half the sunflower seeds, then mix in the yogurt, with just enough milk to make a fairly soft, but not sticky dough.
3) Roll out on a lightly floured surface to about 2cm thickness. Cut into 6cm flower shapes or rounds with a cookie cutter and lift on to a baking sheet. (I have a 6cm flower shape cookie cutter, yielded 13 pieces)
4) Brush with milk and sprinkle with the reserved sunflower seeds. Bake for 10 - 12 minutes, or until well risen and golden brown. Cool the scones on a wire rack. Serve split, spread with jam or low-fat spread.
The sunflower seeds gives the extra crunch to the these scones. Enjoyed with some strawberry jam spread.
Have a nice weekend & happy baking !
This post is linked to the event, Little Thumbs Up : August 2014 - Flour organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe