Bondi Chai Pumpkin Scones

Courtesy of Cooking For Busy Mums

• 1 Cup Mashed Pumpkin, cooled
• 2 Cups Self Raising Flour
• 2 Tbs Olive Oil
• 1/4 Cup Brown Sugar
• 2 Sticks of Bondi Chai Club Cinnamon Chai Latte

METHOD:

1. Boil or steam 250gm of pumpkin, once soft mash and place in the fridge to cool.
2. In a large bowl add the flour, sugar, Bondi Chai Club Cinnamon Chai Latte powder and mix well to combine.
3. Add the cooled pumpkin and olive oil and mix with your hands to form a soft dough.
4. Gently patt down on a floured bench until approx 3 cm thick. Cut with a cutter or use the rim of a glass to form individual scones.
5. Place on a lined baking tray, making sure that the scones touche each other to assist with the rising process. Dust a little extra flour over the top and then bake at 220C for 15 minutes or until lightly golden and when touched they bounce back.

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