1 serve = 1 scone
Recipe reproduced with permission from Nutrition Australia.
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
- Preheat oven to 200°C.
- Cut pumpkin into 2cm pieces.
- Steam pumpkin over boiling water for 10 minutes or until soft. Transfer to a bowl and cool for 10 minutes.
- Combine flour with the sugar, cinnamon and nutmeg in a bowl.
- Use your fingertips to rub in margarine until the mixture resembles breadcrumbs.
- Mash the steamed pumpkin with a potato masher.
- Add the milk and egg to the pumpkin and stir to combine.
- Add the pumpkin mixture to the flour mixture and mix with a round blade knife until the mixture begins to hold together.
- Bring the dough together with your hands. Turn onto a lightly floured surface and knead gently 4-5 times or until just smooth.
- Shape the dough into 12 (or 24) scone shaped rounds of equal size. Place on a baking tray. Sprinkle the top with a little extra flour.
- Bake for 15 to 20 minutes or until golden (a skewer inserted into the scone should come out clean).
- Serve warm.
- For a milk protein free and lactose free option, substitute the milk with an equal measure of calcium fortified soy or rice drink and replace margarine with dairy free spread.
- For an egg free option replace each egg with 1 teaspoon of egg replacer and 2 tablespoons of water.
- For a gluten/wheat free option replace all flour with gluten free self raising flour (check for soy if necessary).
- This recipe can be made as damper and baked in 1 round (cooking time 30-35 minutes).
Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.