Pumpkin Scones

Pumpkin scones make a delicious and nutritious snack. This recipe serves 12 so store leftovers in an airtight container in the fridge for 3-4 days or freeze individual serves to defrost and reheat as required.

pumpkin scones

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Pumpkin Scones
Pumpkin Scones
Votes: 107
Rating: 3.74
You:
Rate this recipe!
Course Snacks
Cuisine Chocolate
Prep Time 20 mins
Cook Time 15 mins
Servings
serves
Ingredients
  • 1 cup pumpkin, peeled and cubed (120 grams)
  • 2 tbs butter (32 grams)
  • 3 cups wholemeal self-raising flour (360 grams)
  • 2 free-range eggs (100 grams)
  • 2 tbs reduced-fat milk of choice (40 mls)
  • 1 tbs reduced-fat Greek natural yoghurt (20 grams)
  • 1/4 cup pumpkin seeds (pepitas) (45 grams)
Course Snacks
Cuisine Chocolate
Prep Time 20 mins
Cook Time 15 mins
Servings
serves
Ingredients
  • 1 cup pumpkin, peeled and cubed (120 grams)
  • 2 tbs butter (32 grams)
  • 3 cups wholemeal self-raising flour (360 grams)
  • 2 free-range eggs (100 grams)
  • 2 tbs reduced-fat milk of choice (40 mls)
  • 1 tbs reduced-fat Greek natural yoghurt (20 grams)
  • 1/4 cup pumpkin seeds (pepitas) (45 grams)
Pumpkin Scones
Votes: 107
Rating: 3.74
You:
Rate this recipe!
Instructions
  1. Steam pumpkin in the microwave or on the stovetop until very tender. Blitz in a food processor to form a puree, adding some water if required, to thin.
  2. Preheat oven to 180C. Line a baking tray with baking paper.
  3. Rub butter into the flour until it resembles breadcrumbs.
  4. Add pumpkin puree, mix to combine, then add eggs, milk and yoghurt.
  5. Roll out the dough onto a well-floured surface until it is 3cm thick.
  6. Use a round cookie cutter to cut the dough into 12 rounds. Place rounds on the prepared tray and sprinkle each one with some pumpkin seeds.
  7. Brush with a little extra milk before baking for 10 – 12 minutes.
  8. One scone is one serve.
Recipe Notes

225 calories per serve

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