Roast pumpkin, red onion and cheese scone
Allergen – Contains gluten, dairy. Egg free. Vegetarian.
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g
V
Vegetarian
EF
Egg free
Snack
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat the oven to 190oc.
- Spray an oven tray and cook the pumpkin in the oven until browned slightly and soft, remove, tip into a bowl and mash.
- In another bowl combine sifted flour, milk powder, sautéed red onion, nutmeg, pumpkin and cheese. Make a well in the centre, add the milk and combine to a dough.
- Tip the dough out on to a lightly floured surface and knead to bring together.
- Flatten out to approx. 1-1 ½ cm thick and cut out with a cutter to desired size, re knead and repeat until all the dough is used.
- Put together on a tray with the scones just touching each other in a group. Bake at 190oc for 12 – 18 minutes or until the scones feel cooked when checked in between the joins.
- Serve warm.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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