Hazelnut Scones with Raspberry Salsa - Pure Free From

Hazelnut Scones with Raspberry Salsa

There’s no better way to start the day than with these nutty scones smothered with pure and a zingy fresh raspberry salsa.

Yields15 ServingsTotal Time30 minsDifficultyBeginner
HAZELNUT SCONES WITH RASPBERRY SALSA

Ingredients

 50 g PURE SUNFLOWER SPREAD
 225 g SELF RAISING FLOUR
 50 g CHOPPED TOASTED HAZELNUTS
 2 tsp BAKING POWDER
 50 g SOFT BROWN SUGAR
 150 ml SOYA MILK
 PINCH SALT
 PINCH FRESHLY GRATED NUTMEG (OPTIONAL)
FRUIT SALSA:
 125 g FRESH OR FROZEN RASPBERRIES
 2 tbsp ICING SUGAR
 1 GRATED ZEST AND JUICE OF A LIME

Method

1

Preheat oven to 200°C//Gas Mark 6. Grease a baking sheet with Pure spread.

2

Sift flour, salt, nutmeg and baking powder into a bowl, and rub in Pure spread until the mix looks like fine breadcrumbs.

3

Stir in the hazelnuts and sugar. Gradually add the milk and mix to a soft dough.

4

Flour the work surface and roll out dough to a thickness of 2cm thickness. Use a 5cm round cutter to cut out scones.

5

Place on a baking sheet and brush with a little soya milk.

6

Bake scones for 12-15 minutes until golden brown.

7

Mash the raspberries with the lime rind, juice and icing sugar.

8

Serve the scones warm spread with Pure spread and spoonful's of raspberry salsa.