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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Easy but different scone recipe. Ingredients:
50g/2oz pumpkin purée |
1 whole free-range egg |
2 free-range egg yolks |
1 vanilla pod, seeds only (discard the pod) |
50g/11/2oz self-raising flour |
1 tsp cinnamon |
50ml/2fl oz condensed milk |
200g/7oz greek yoghurt, to serve |
Directions:
1. Preheat the oven to 200C/400F/Gas 6.
2. Grease a baking sheet and preheat in the oven.
3. Place all the ingredients into a food processor and blend together.
4. Place spoonfuls of the mixture onto the preheated baking sheet, then flatten them out by lightly pressing down on them with a spatula.
5. Transfer to the oven for 12 minutes, until the scones are risen and golden.
6. To serve, transfer to a serving plate and place the Greek yoghurt in a serving bowl on the side.
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