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Recipe Ingredients
  • 50g Pure spread
  • 125g wholemeal self-raising flour
  • 100g self-raising flour
  • 1 tbsp baking powder
  • ½ tsp paprika
  • 50g pumpkin seeds
  • 150ml soya milk

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

Sieve flours with the baking powder and the paprika into a bowl, rub in Pure spread until the mix resembles fine breadcrumbs. Stir in the pumpkin seeds. Gradually add soya milk and mix to a soft dough. Retain 2 tbsp soya milk to brush the tops of the scones.

Flour the work surface and roll out dough to a thickness of 2cm thickness. Use a 7.5cm round cutter to cut out scones and place on baking sheet, brush with a little soya milk.

Bake scones for 12-15 minutes until golden brown. Serve the scones warm, spread with Pure spread, Chestnut Pate and top with Pear and Cranberry Relish.