Spiced pumpkin and Guinness treacle drop scones with goats cheese

Spiced pumpkin and Guinness treacle drop scones with goats cheese


  1. Sieve the flour and baking powder into a bowl, add the sugar and salt and stir to mix.
  2. Make a well in the centre, crack in the egg and whisk, gradually drawing in the flour from the edge. Add the milk, Guinness & treacle gradually, whisking all the time, to form a smooth batter.
  3. Lightly grease a frying pan and warm it over a moderate heat. Drop 3 tablespoons of the batter into the pan, keeping them apart so they don’t stick together.
  4. Cook for about 2 minutes, until bubbles appear on the surface and begin to burst and the drop scones are golden underneath.
  5. Then flip them over and cook on the other side for a minute or so, until golden on this side as well.
  6. Remove from the pan and serve warm with spiced pumpkin and crumbled goats cheese.
  7. For the pumpkin put the diced pumpkin on a roasting tray and drizzle with olive oil. Toast the seeds and grind them with the chilli to a powder and sprinkle on the pumpkin. Roast at 180c for until the pumpkin is soft and season with salt & pepper.
  8. Serve a tablespoon of the pumpkin on a warm drop scone and top of with some crumbled goats cheese. If desired top with blueberries to serve.

Recipes from www.guinness-storehouse.com

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These savoury pumpkin pancakes can be eaten for breakfast, lunch or dinner


150 g self raising flour
1 tsp baking powder
25 g caster sugar
pinch of salt
2 eggs
80ml milk
1 tbsp of black treacle
50ml Guinness
Vegetable oil
500g diced pumpkin flesh
1 tsp of coriander seeds
1 tsp of fennel seeds
½ tsp of chilli powder
Olive oil
Salt & pepper


Time: 15 mins
Serves: 1-2
Nutrition: n/a