Wholewheat & Buckwheat Parmesan Scones

Best warm out the oven served with butter, smoked salmon and scrambled egg. Or if you fancy them sweet, omit the parmesan and served with homemade raspberry chia jam.

What you need (yield 8)

125g buckwheat flour
125g wholemeal flour
1 tsp baking powder
A pinch of salt
200ml milk
Grated Parmesan (quantity as you desire)

What to do

  1. Heat the oven to 220C. Line a baking tray with parchment paper.
  2. Pop both flours, baking powder, salt, some of your parmesan into a large bowl and mix to combine.
  3. Add the milk and bring the ingredients together with your hands or a wooden spoon. The mixture will be sticky at this point.
  4. Tip the mixture onto a lightly floured surface. Fold and knead to form a soft dough.
  5. Roughly tear into scone sized balls and place on baking tray. Sprinkle with remaining Parmesan and bake for 15 minutes.