50g/2oz pumpkin purée
1 whole free-range egg
2 free-range egg yolks
1 vanilla pod, seeds only (discard the pod)
50g/1½oz self-raising flour
1 tsp cinnamon
50ml/2fl oz condensed milk
200g/7oz Greek yoghurt, to serve
Preheat the oven to 200C/400F/Gas 6.
Grease a baking sheet and preheat in the oven.
Place all the ingredients into a food processor and blend together.
Place spoonfuls of the mixture onto the preheated baking sheet, then flatten them out by lightly pressing down on them with a spatula.
Transfer to the oven for 12 minutes, until the scones are risen and golden.
To serve, transfer to a serving plate and place the Greek yoghurt in a serving bowl on the side.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
