Name: Pumpkin and yoghurt scones
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food