Pumpkin Scones recipe

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Pumpkin Scones

2 ½ cups self-raising flour

½ tsp mixed spice

30 g cold butter, chopped

1 cup mashed pumpkin, cold

¼ cup brown sugar

1 egg, beaten

1	Preheat oven to very hot, 220°C. Lightly grease a scone tray.
2	Sift flour and spice together into a large bowl. Add butter. Rub in lightly using fingertips.
3	Make a well in centre of dry ingredients. Add pumpkin, sugar and egg.
4	Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
5	Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into 16 rounds.
6	Place close together on tray. Bake for 12-15 minutes or until scones sound hollow when tapped. Cool on a wire rack. Serve with butter and honey.

Servings: 16

Degree of Difficulty: Easy

Oven Temperature: 220°C

Cooking Time: 12 minutes

Nutrition Facts

Serving size: 1/16 of a recipe (42 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Energy (kJ)	24.53
Energy From Fat (61%)	3.55
% Daily Value
Total Fat 2.07g	3%
Saturated Fat 1.12g	6%
Cholesterol 16.42mg	5%
Sodium 150.17mg	6%
Potassium 89.15mg	3%
Total Carbohydrates 17.58g	6%
Fibre 1.17g	5%
Sugar 2.36g
Protein 2.67g	5%
MyPoints 0

Recipe Type: Scones

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