Pumpkin scones

Try this healthier scone as an alternative to traditional scone recipes.
Download Recipe
a pumpkin scone on a baking rack
V Vegetarian NF Nut free Snack
Ingredients
Serves
people
Method
  1. Preheat oven to 200°C.
  2. Cut pumpkin into 2cm pieces.
  3. Steam pumpkin over boiling water for 10 minutes or until soft. Transfer to a bowl and cool for 10 minutes.
  4. Combine flour with the sugar, cinnamon and nutmeg in a bowl.
  5. Use your fingertips to rub in margarine until the mixture resembles breadcrumbs.
  6. Mash the steamed pumpkin with a potato masher.
  7. Add the milk and egg to the pumpkin and stir to combine.
  8. Add the pumpkin mixture to the flour mixture and mix with a round blade knife until the mixture begins to hold together.
  9. Bring the dough together with your hands. Turn onto a lightly floured surface and knead gently 4-5 times or until just smooth.
  10. 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.
  11. Bake for 15 to 20 minutes or until golden (a skewer inserted into the scone should come out clean).
  12. Serve warm.

Allergy modifications

  • 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).

Recipe tip

  • This recipe can be made as damper and baked in 1 round (cooking time 30-35 minutes).

Each serve provides

Benefit Children’s serves
Grains (flour) 1 children’s serve
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.
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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.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
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