10 April 2014

Pumpkin Butter Scones with Banana, Chia and Yoghurt.

♬  'Love In The Future' John Legend

Love is two scones sandwiched with peanut butter, banana and chia.
Love is a scone made with pumpkin butter instead of the average supermarket stuff.
Love in the future is the love we have now - effortless.

Scones were first introduced into my household when I was about twelve, and I actually bought a pack from Braggs (now Greggs). I remember putting lashings of strawberry jam, extra butter and downing a cup of tea whilst watching CITV. They were so moreish and soft, I kept on going back to Braggs to try every baked good they had in stock, until my mum told me off and commented "too many cakes Mita, will make you look like one!"
Mum always knows best.

What's great about these scones is the pumpkin butter and extra seeds, giving each scone an iron, protein and zinc kick!

RECIPE for 10 scones.


250g Doves gluten and wheat free self raising flour
55g pumpkin seed butter
50g Xylitol
150ml almond milk
Super seed mix (pine nuts, pumpkin seeds, sunflower seeds) or another combination.
1 medium egg, beaten.

1 large banana chopped
Peanut butter
Greek yoghurt
Chia seeds


Preheat oven 180°c
Rub pumpkin butter into flour, sugar and seeds.
Pour milk in small quantities, stir with a wooden spoon until a dry dough is formed.
Roll out lightly on a floured surface, preferably 2cm thick.
 Using a medium pastry cutter, stamp out as many rounds as you can. If you want to make them smaller, go for it.
Place on a lined baking tray, spaced apart and brush with the egg and bake for 15 minutes. 
They should rise and turn gold. Cool on a wire rack.

Serve with peanut butter, chopped banana, chia seeds and a dollop of Greek yoghurt.
Serve with almond butter and strawberry jam.