There’s no better way to start the day than with these nutty scones smothered with pure and a zingy fresh raspberry salsa.
Preheat oven to 200°C//Gas Mark 6. Grease a baking sheet with Pure spread.
Sift flour, salt, nutmeg and baking powder into a bowl, and rub in Pure spread until the mix looks like fine breadcrumbs.
Stir in the hazelnuts and sugar. Gradually add the milk and mix to a soft dough.
Flour the work surface and roll out dough to a thickness of 2cm thickness. Use a 5cm round cutter to cut out scones.
Place on a baking sheet and brush with a little soya milk.
Bake scones for 12-15 minutes until golden brown.
Mash the raspberries with the lime rind, juice and icing sugar.
Serve the scones warm spread with Pure spread and spoonful's of raspberry salsa.
15 servings
15