Chocolate and Pumpkin Seed Scones

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Am a big fan of both Stephanie Alexander and her nutty, oat and chocolate flavour combination. Made a batch of scones that borrowed inspiration from her chocolate and pumpkin seed biscuits, and Bon Appetit’s cheddar-walnut recipe. Added a half cup each of chopped dark chocolate and rolled oats to the dry scone ingredients, skipped the sugar, walnuts, and cheese, and substituted about three-quarters of a cup each of greek-style yoghurt and oat milk for the cream. Patted a scattering of pepitas and more rolled oats onto the surface of the sticky dough to make a 20 centimetre square, then chopped it into sixteen squares. The scones baked for about 20 minutes.

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