Pumpkin Scones

Recipes Pumpkin Scones

Pumpkin Scones

These mini scones are light, fluffy and slightly sweet thanks to the freshly cooked pumpkin and a scattering of sultanas.

Snacks

15 min prep

30 min cook

10 serves

0.5 serves of veg

375g butternut pumpkin, peeled and chopped
1 tbsp butter
1 ¼ cup wholemeal self-raising flour*
¾ cup self-raising flour*
½ tsp ground nutmeg
1 tbsp sultanas
½ cup low-fat milk, plus extra to brush
*To make Gluten Free: replace both flours with gluten-free self-raising flours.

Pre-heat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
Cook the pumpkin pieces in a large saucepan of boiling water. Boil for 10 minutes or until tender. Drain well.
Place the cooked pumpkin in a large bowl, add the butter and mash together with a fork until smooth. Sift both flours and nutmeg into the bowl. Add in the sultanas and milk. Lightly mix.
Turn dough out onto a lightly floured surface. Knead gently until all ingredients are combined.
Shape dough into a rectangle roughly 2cm thick. Using a 4cm scone cutter, cut 10 rounds and place on the prepared baking tray. Lightly brush the top of the scones with a small amount of milk. Or, if you don’t have a scone cutter, lightly press a small cup into the dough, then cut around the indent with a sharp knife.
Bake for 15-18 minutes or until scones are golden and firm to touch. Allow to cool on a wire rack.

Serving suggestion: Spread each scone with some low-fat cottage cheese.

Storage tips: Refrigerate in an airtight container for up to 2 days. Individually wrapped scones can be frozen for up to 3 months.

Kids in the kitchen: Depending on your child’s age and skill, they can help with mashing the pumpkin, measuring and mixing the ingredients, kneading the dough and cutting the scones out.

Important

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.