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Yellow scones

A tasty twist on traditional scones, pumpkin adds colour and flavour
  • 2½ cups self-raising wholemeal flour
  • 1 teaspoon curry powder or mixed spice (optional)
  • ½ teaspoon salt
  • 2 tablespoon reduced-fat spread
  • 1 ½ cup cooked, mashed pumpkin
  • 1 egg
  • ½ cup milk (approximately)
  1. 1. Preheat oven to 220 degrees.
  2. 2. Sift flour, spices and salt. Rub spread into the flour.
  3. 3. Add mashed pumpkin, egg and milk. Mix together quickly until all ingredients are combined.
  4. 4. Turn onto a lightly floured surface. Knead lightly until a soft, smooth dough is formed - be careful not to over knead as this will make your scones tough. Add more milk if required.
  5. 5. Roll out or pat dough down until it is 2cm in thickness. Cut into shapes using a cutter or knife. Arrange on an oven tray lined with baking paper.
  6. 6. Bake for 15 minutes until set and golden brown. Cool on a wire rack.
Thanks to WAVE (Wellbeing and Vitality in Education) for this recipe.