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Pumpkin scones

Pumpkin scones

pumpkin-scones

10 serves

15 m

30 m

Ingredients

  • 300 g butternut pumpkin, peeled and cut into 2 cm cubes
  • 3½ cups wholemeal self-raising flour
  • ½ cup buttermilk
  • ¾ cup reduced fat milk
  • ½ teaspoon nutmeg

Method

Step 1

Preheat oven to 200 °C. Line a baking tray with baking paper and set aside.

Step 2

Place pumpkin in a small saucepan with water. Bring to the boil and cook for 15-20 minutes or until pumpkin is tender.

Step 3

Drain pumpkin and place into a medium-sized bowl. Mash pumpkin and set aside to cool for 10 minutes.

Step 4

Combine self-raising flour, buttermilk and milk into a large mixing bowl. Add pumpkin and nutmeg, working quickly with clean hands to combine all ingredients.

Step 5

Turn dough out onto a lightly floured surface. Knead gently until all ingredients are well combined. Be careful not to over knead as this will make your scones tough.

Step 6

Pat dough down until it is 2 cm in thickness.

Step 7

Using a 6 cm scone cutter, cut rounds and place onto the prepared baking tray.

Step 8

Bake for 12-15 minutes or until scones are golden and well risen.

Step 9

Serve fresh or allow to cool then freeze scones individually in cling wrap, or small airtight containers.

Colourful salad featuring mango, greens and grilled squid

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