Pumpkin Seed Scones
If you’re bored of your usual plain scones. Try these pumpkin and paprika scones for a new tasty twist.
- 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.