INGREDIENTS

Metric
Imperial
To serve:
  • Butter
  • Jam
  • Cheese
  • Whipped Cream
To Serve:
  • Butter
  • Jam
  • Cheese
  • Whipped Cream

METHOD

  1. Preheat the oven to 190*C and grease a large baking try.
  2. Mash the pumpkin up finely along with the mixed spice, add the egg and yoghurt and stir to combine. Place the scone mix into a mixing bowl, cut the butter into cubes and then rub the butter into the scone mix by hand.
  3. Add the pumpkin mixture to the scone mix and cut the mixture together using a knife until combined. (Do not over mix.). Gently press the dough flat (2cm in height) on a lightly floured surface.
  4. Cut into rounds with a cookie cutter/cup and place the scones, 5cm apart, on the greased baking tray. Bake for 12-15 minutes until golden brown.
  5. Serve warm with butter, jam, cheese and whipped cream
  N.B. Baking instructions are a guideline only. Baking times and quantity may vary depending on appliance temperatures and size/shape of scone.

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