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Pumpkin and yoghurt scones

Sep 29, 2012 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Makes 16 Item
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Ingredients

Pumpkin and yoghurt scones
  • 3 cup self-raising flour
  • 1/2 teaspoon mixed spice
  • 60 gram cold butter, chopped
  • 2 170 g tubs vanilla yogurt
  • 1 cup cold mashed pumpkin
  • 2 tablespoon brown sugar
  • extra vanilla yogurt and honey, to serve

Method

Pumpkin and yoghurt scones
  • 1
    Preheat oven to very hot, 220°C. Lightly grease a scone tray.
  • 2
    Sift flour and spice together into a large bowl. Add butter. Rub in lightly using fingertips. Stir in yogurt, pumpkin and sugar. Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
  • 3
    Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into 16 rounds.
  • 4
    Place close together on prepared tray. Bake for 12-15 minutes or until scones sound hollow when tapped. Cool on a wire rack. Serve with combined yogurt and honey.

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