SAVOURY SCONES

¾ c. pumpkin seed flour
1/2 capsicum
1 ¼ c. other flour
¼ red or brown onion
5 tsp baking powder
½ block of feta cut finely or crumbled
75 gm butter
½ – 1 tsp salt
Approx. ¾ c. milk
optional herbs and/or crushed garlic and/or pumpkin seeds

In a pan melt a knob of butter and add finely chopped ½ capsicum, ¼ red onion, optional herbs or crushed garlic. Cook to just soften the onion. Don’t brown.
Remove from heat and allow to cool while making the scone dough.
Preheat oven to 200 deg C.
Stir flours and baking powder.
Cut or rub butter through the flour to a crumbly consistency.
Make a well in the centre of the flour and add nearly all the milk, at once.
Stir to make a soft dough, adding extra milk if required.
Turn out onto a floured board or bench or use a sheet of baking paper.
Roll or press out into a rectangle roughly 2 cm thick.
Add the feta to the savory mix and spread evenly over the scone dough, leaving 2-3 cm clear at one long side of the rectangle.
Roll up the dough across to the bare side and cut the log into 2 cm slices.
Place on greased or baking paper covered tray and cook for approx. 15 mins or until just brown.