Cheese and Pumpkin Seed Scones
- 1 egg
100ml/0.5 Cups milk, plus extra for brushing
250g/9oz self-raising flour, plus extra for dusting
½ tsp smoked paprika
½ tsp salt
60g/2oz cold butter, diced
100g/4oz Belton Farm Red Fox, grated
20g/1oz pumpkin seeds
Preheat the oven to 200c / 180c fan / gas mark 6.
Whisk the egg and milk together in a small jug.
Put the flour, paprika and salt in a food processor and pulse to mix.
Add the butter and pulse until it resembles fine breadcrumbs.
Add most of the Red Fox and pulse briefly then pour in the egg and milk mixture and pulse until it all starts to clump together.
Tip the dough out onto a floured work surface, gently knead and use a rolling pin to roll out to 2cm thick.
Use a 6cm round cutter to cut out 12 scones, re-rolling the offcuts as you go.
Put the scones onto a large lined baking tray then brush the tops with milk and press in the pumpkin seeds and scatter with the remaining Red Fox.
Bake in the oven for 20 minutes or until lightly golden. Leave to cool on a wire rack.