Pumpkin Seed Scones | Pure Free From

Pumpkin Seed Scones

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

Yields10 ServingsTotal Time30 minsDifficultyBeginner
Pumpkin Seed Scones

Ingredients

 125 g WHOLEMEAL SELF-RAISING FLOUR
 100 g SELF-RAISING FLOUR
 1 tbsp BAKING POWDER
 ½ tsp PAPRIKA
 50 g PUMPKIN SEEDS
 150 ml SOYA MILK

Method

1

Preheat oven to 200°C/gas mark 6.

2

Grease a baking sheet with Pure spread.

3

Sieve flours with the baking powder and the paprika into a bowl, rub in Pure spread until the mix resembles fine breadcrumbs.

4

Stir in the pumpkin seeds. Gradually add soya milk and mix to a soft dough.

5

Retain 2 tbsp soya milk to brush the tops of the scones.

6

Flour the work surface and roll out dough to a thickness of 2cm thickness.

7

Use a 7.5cm round cutter to cut out scones and place on baking sheet, brush with a little soya milk.

8

Bake scones for 12-15 minutes until golden brown.

9

Serve the scones warm, spread with Pure spread, Chestnut Pate and top with Pear and Cranberry Relish.