Dough Mix together the wheat flour, 5-grain blend, almond flour, baking powder, sea salt, oregano and pepper.
Cut the butter into small cubes and knead it into the mixture using a fork and your fingers. Coarsely grate the Parmesan and fold in, the dough should be slightly sticky.
Mix the eggs and Danica Cuisine together (save some for brushing the scones) and knead into the dough.
Sprinkle a board with flour and knead the dough until smooth, not too dry. Roll out the dough to a thickness of 3 cm. Using a cutter 6 cm in diameter (and 3 cm in height), punch out circles in the dough.
Place them on a baking sheet lined with baking paper, brush with the remaining egg mixture and sprinkle with hazelnut flakes.
Bake in a 180°C oven for 15-20 minutes until golden brown. Cool on a wire rack.
Tip: Sprinkle with salted almonds
