Ingredients
50g/9oz 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
Method
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.
