250g self-raising flour
1 tsp dried thyme
¼ tsp salt
130ml milk plus extra for glazing
Handful of sunflower seeds
- Preheat the oven to 200C / Fan 180C / Gas Mark 6 and line a baking tray with baking paper.
- Mix the flour, salt and thyme together in a bowl. Add the Yorkshire Rapeseed Oil with Lemon with the milk and mix everything together to form a soft dough. Turn the dough out onto a floured surface and gently pat it out with your hands until it's about 2cm thick.
- Using a 6cm pastry cutter, cut out rounds and place them on the lined baking tray. Gather and re-roll trimmings to make more scones.
- Brush the top of each scone lightly with milk, sprinkle with sunflower seeds and bake in the oven for about 20 minutes until risen and golden. Remove from the oven and place on a wire rack to cool before serving.