Kiddies Kitchen (Christmas edition) | Page 38

Pumpkin scone with smoked salmon spread Ingredients for 6-8 150 g pumpkin puree 240 g plain flour 1 teaspoon baking powder 85 g cold, diced butter 1 egg 1-2 tbsp cream salt to taste 2 tbsp pumpkin seeds for the top 1 egg lightly beaten for the brush for the salmon