| 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)
Ingredients
|
|
Instructions
- 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.
- Preheat oven to 180C. Line a baking tray with baking paper.
- Rub butter into the flour until it resembles breadcrumbs.
- Add pumpkin puree, mix to combine, then add eggs, milk and yoghurt.
- Roll out the dough onto a well-floured surface until it is 3cm thick.
- 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.
- Brush with a little extra milk before baking for 10 – 12 minutes.
- One scone is one serve.
Recipe Notes
225 calories per serve