Pumpkin scones
Ingredients:
- 2 cups self raising flour
- ½ teaspoon ground nutmeg
- 60g polyunsaturated margarine
- ½ cup reduced fat milk
- 2/3 cup cooked mashed butternut pumpkin (skin removed)
- 2 tablespoons parmesan cheese, finely grated Pinch
- paprika
- Pumpkin seeds (optional)p ice
Method:
- Preheat oven to 220°C, line baking tray with grease proof paper
- Sift flour and nutmeg into a large bowl
- Using your fingertips, rub margarine into flour until mixture resembles breadcrumbs
- Make a well in the centre, add milk and pumpkin. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required.
- Turn onto a lightly floured surface, knead gently until smooth
- Pat dough into a 2cm thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds for large scones or use a 2.5cm cutter for 24 mini scones
- Place scones, just touching onto prepared baking tray
- Mix parmesan cheese and paprika in a small bowl, sprinkle on top of scones, top with two or three pumpkin seeds if using
- Bake for 20 minutes for large scones 12 minutes for mini scones or until golden and well risen.
- Transfer to a wire rack to cool.
