So what have you been doing this Easter? Any egg rolling this year or Easter eggs hunts?
With the lack of warm sunshine that we would normally expect to see at this time of year I decided to bake some yummy seeded cheese scones to warm us up. I found a lovely recipe in the Vegetarian magazine which asks for them to be made with rapeseed oil instead of butter. This is quite unusual as you will know if you have ever baked scones before. Normally one would rub the butter into the flour and baking powder before adding in the milk to make the dough. Instead this recipe simply asked for the flour, baking powder, mixed seeds, cheese and rapeseed oil all be added into the bowl together in one go and then mixed.
They turned out slightly heavier than a normal scone but still quite delicious and they looked just delightful as I pulled them from the oven. To achieve the golden touch paste the scones with milk before baking. Scones are so easy to make and only take 10 – 15 mins in the oven. They are very versatile and you can make them plain, with cheese, seeds, sweetened with sugar, fruit or treacle.