Pumpkin, Carrot & Turmeric Scones


3 cups flour, all purpose
6 tsp baking powder
1/2 tsp salt
50g butter, cubed
1 cup grated cheese
100g Barker's Professional Pumpkin, Carrot & Turmeric Breadshot Filling


Combine the flour, baking powder, salt and butter in a bowl.

Cut the butter through the flour mixture with 2 knives.

Pipe a spiral of Barker's Professional Pumpkin, carrot & Turmeric Breadshot Filling over the top of the flour mixture.

Add the grated cheese.

Add the milk and mix together by hand until all the ingredients come together in a large ball – avoid overmixing.

Using a scone cutter, cut out the scones. Place on a tray and egg wash.

Sprinkle each scone with some grated cheese.

Bake at 200⁰C for approximately 10 minutes.

Rotate the tray and bake for another 5 to 8 minutes, or  until golden brown.

Pumpkin, Carrot Turmeric Scones

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