Pumpkin scones

Download

Traffic Light:

Serves: approximately 14 (60g each)

Category: Breads, Scones and Pikelets

Ingredients

  • ¼ cup polyunsaturated oil
  • ½ cup sugar
  • 2 eggs, lightly beaten
  • 1 cup cooked mashed pumpkin, cooled (approximately 250g)
  • 2½ cups self raising flour
  • Cinnamon sugar

 

Method

  1. Preheat oven to 200°C, line a baking tray with non stick baking paper
  2. Mix oil and sugar in a medium sized bowl until well combined
  3. Add eggs and mashed pumpkin
  4. Gently fold through flour to make a soft dough
  5. Pat out very gently to a rough square, 3 – 4cms high. Be careful not to over handle or knead
  6. Use a 4 – 5cm floured cutter to cut out scones
  7. Place on baking tray and sprinkle lightly with cinnamon sugar
  8. Bake for 15 to 20 minutes or until golden brown and sound hollow when tapped on the top.

 

Nutrition information panel

Nutrient Per Serve Per 100g
Energy 707kJ 1136kJ
Protein 3.7g 5.9g
Total fat 5.1g 8.2g
Saturated fat 0.5g 0.8g
Carbohydrate 26.4g 42.4g
Sugars 9.2g 14.8g
Dietary Fibre 1.6g 2.5g
Sodium 183mg 294mg

Find what you’re looking for

  • Recipe Categories