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