Your choice of seeds (I used sunflower seeds, pumpkin seeds, and pine nuts)
Sift together the flour and baking powder.
Add the ● ingredients to a bowl. Mix them together lightly and then add the butter, cut into small cubes. Rub the mixture together with your fingertips until you get something that looks like panko. Then mix in the seeds.
Make a well in the center of the panko and pour in the milk and vegetable oil. Fold the wet ingredients in with a spatula to create a dough.
Turn the dough out onto a dusted surface and use your hands to press it into a 15 cm diameter circle that's about 2.5 cm thick. Being careful not to cut all the way through, make 4 cuts in the surface of the dough to create 8 sections.
Preheat the oven to 200°C.
Lightly brush the tops of the scones with milk and leave them to sit in a warm place for 15 minutes. Then bake in the oven for 15-20 minutes.
The scones are ready. They'll taste especially delicious while they're still warm.
I decorated the top of the scones with a few seeds as well as mixing them into the scones themselves in the recipe photo.
Story Behind this Recipe
This is a variation of my "Basic Scones," Recipe ID: 532454. I recently picked some herbs so I combined them with my favourite seeds and made these scones. They're packed full of my favourite things.
Due to the use of vegetable oil and leaving these scones to sit in a warm place, they'll turn out moist, fluffy, and soft. If you're using dried herbs, use 2-3 teaspoons instead. If the scones start to burn on top, cover them with aluminium foil. You can eat these scones the day after making them by heating them up for 10 seconds in the microwave.