Ingredients
| 3 cups | Self raising flour (Main) |
| 2 tsp | Baking powder |
| 1 pinch | Salt |
| 50 g | Butter, cold |
| 1 ½ cups | Cheddar cheese, grated (Main) |
| 2 Tbsp | Jalapeno peppers, pickled, chopped (or use roasted red peppers) (Main) |
| ⅓ cup | Pumpkin seeds, or sunflower seeds, toasted |
| ¾ cup | Soda water |
| 1 pinch | Black pepper |
| ¾ cup | Buttermilk |
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Directions
- Into a mixing bowl sift flour, baking powder and salt. Rub butter into the flour to a sandy texture.
- Add cheddar, jalapenos, pumpkin or sunflower seeds, and a good grind of black pepper. Mix to combine.
- Make a well in the dry ingredients, add buttermilk and soda water and mix together to form a soft dough.
- Tip dough on a floured surface and gently press into a square shape. Cut into individual scones and place on an oven tray lined with baking paper. Sprinkle scones with a little more finely grated cheese, and bake in a 220C oven until golden, about 20-25 minutes.
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