Our delicious recipes are full of nutritious nuts and seeds.
Jazz Apple, Sage and Chia Seed Scones
Course: Snack Skill level: easy Makes: about 8
125 g (4½ oz) plain flour, plus extra for dusting
125 g (4½ oz) wholemeal flour ½ tsp salt
1 tsp bicarbonate of soda
5 g (⅛ oz) cream of tartar
75 g (2¾ oz) butter
1 tbs chia seeds
5-6 fresh sage leaves, chopped finely
1 Jazz apple, peeled, cored and grated
150 ml (¼ pt) milk
2 small eggs, 1 beaten lightly for the mixture and 1 beaten for the egg wash
To Serve: cheese and chutney or sage butter and bacon.
Pre-heat the oven to 220 deg. C., 425 deg. F., Gas Mark 7 and line a baking tray.
Rub the flours, salt, bicarb, cream of tartar and butter together in a large mixing bowl until the mixture is even and granular with no big lumps of butter. Add the chia seeds and rub through the mixture. Now add the sage and apple and mix through. Pour in the milk and the lightly beaten egg and briefly mix to combine.
Turn out on to a floured surface and knead together to form a light dough. Roll out to about 2.5-3 cm (1-1¼ in) thick and cut out the scones using either a cookie cutter or an upturned glass that has been floured to prevent it sticking.
Place the cut-out scones on to the prepared baking tray, packed together so that they stick together a little as they cook. Brush with beaten egg to give them a lovely sheen when cooked and place into the oven for about 10 minutes until golden brown and well risen.
Serve with cheese and chutney for lunch or with sage butter and bacon as a breakfast treat.