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Pumpkin and Date Wholemeal Scones
These scones are health-a-sized with vegetables, fruit, and wholemeal flour, making a quick and delicious snack.
10
Serves
Serves of Fruit
(Per Serve)
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 1 egg
- 2 tablespoons butter, softened
- ¼ cup sugar
- 1 cup cooked mashed pumpkin, cooled
- ¾ cup milk (or slightly more)
- 2 cups wholemeal self-raising flour
- 2 cups self-raising flour
- 1 cup pitted dates, chopped
METHOD:
- PREHEAT oven to 200°C.
- BEAT the egg, butter, sugar, pumpkin and milk together.
- ADD the flours and dates.
- STIR with a knife or spatula until just combined. It makes a soft, moist, sticky dough.
- PLACE on a well-floured surface and gently pat the dough out to a thickness of 20mm to 25mm.
- CUT with a scone cutter and place on a tray lined with baking paper.
- BAKE in preheated oven for 15 to 20 minutes.
- REMOVE from tray and cool on a rack.
RECIPE NOTES:
NUTRITION: Per Serving
680
kJ
31g
Fat
19g
Sat. Fat
69g
Carbs
12g
Sugars
7g
Fibre
29g
Protein
1.25g
Salt
NUTRITION: Per 100 grams
43%
kJ
34%
Fat
83%
Sat. Fat
27%
Carbs
12%
Sugars
Fibre
65%
Protein
25%
Salt
