Most seeds are nutritious and many are used in cooking. Two in particular – sunflower seeds and pumpkin seeds – offer valuable benefits. Packed with vitamin E, sunflower seeds also supply folate, a possible cancer-fighter. Pumpkin seeds are rich in zinc, an immune-system booster.
1½ cups plain flour
1¾ teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1½ tablespoons unsalted butter
1½ tablespoons solid vegetable shortening
1/2 cup dry-roasted sunflower seeds
3/4 cup buttermilk
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Preheat the oven to 220°C. Spray a large baking tray with nonstick cooking spray; put aside.
Combine the flour, baking powder, bicarbonate of soda, and a pinch each of salt and cayenne pepper, in a large bowl. Cut in the butter and shortening with a pastry blender or two knives until the mixture resembles coarse crumbs. Stir in the sunflower seeds. Stir in the buttermilk until the mixture forms a soft dough. Do not overmix.
Drop the dough by heaped tablespoons 5 cm apart onto the prepared baking tray. Bake for 12 minutes or until the scones are golden brown and crusty.
Did you know?
As well as being used in the production of polyunsaturated oil and margarine, sunflower seeds are also roasted and ground to make a flour, which is available from health food shops.