• 1 Cup of Mashed Pumpkin, cooled • 2 Cups of Self Raising Flour, sifted • 2 Tbsp of Olive Oil • 1/4 Cup of Brown Sugar • 2 Sachets of Bondi Chai Club Cinnamon
How does it go together?
1. Preheat the oven to 220°C. 2. Boil or steam 250gm of pumpkin. Once soft, mash and place in the fridge to cool. 3. In a large bowl add the sifted flour, brown sugar, chai and mix well to combine. 4. Add the cooled pumpkin and olive oil. Mix with your hands to form a soft dough. 5. Gently knead on a floured bench until approx 3 cm thick. 6. Cut with a cutter or use the rim of a glass to form individual scones. 7. Place on a lined baking tray, making sure that the scones touch each other to assist with the rising process. 8. Dust a little extra flour over the top and then bake for 15 minutes or until lightly golden and when touched they bounce back. 9. Allow to cool slightly and serve warm.