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heartfoundation.org.au|Helpline 13 11 12

Pumpkin scones

30 - 35 minutes (15 minutes)
Serves 10
    300g butternut pumpkin, peeled and cut into 2cm cubes
  • 3 1/2 cups wholemeal self-raising flour
  • 1/2 cup buttermilk
  • 3/4 reduced fat milk
  • 1/2 teaspoon nutmeg
Preheat oven to 200°C. Line a baking tray with baking paper and set aside.

Place pumpkin in a small saucepan with water. Bring to the boil and cook
for 15-20 minutes or until pumpkin is tender.

Drain pumpkin and place into a medium-sized bowl. Mash pumpkin and set
aside to cool for 10 minutes.

Combine self-raising flour, buttermilk and milk into a large mixing bowl.
Add pumpkin and nutmeg, working quickly with clean hands to combine all
ingredients.

Turn dough out onto a lightly floured surface. Knead gently until all
ingredients are well combined. Be careful not to over knead as this will
make your scones tough.

Pat dough down until it is 2cm in thickness.

Using a 6cm scone cutter, cut rounds and place onto the prepared baking
tray.

Bake for 12-15 minutes or until scones are golden and well risen.

Serve fresh or allow to cool then freeze scones individually in cling wrap,
or small airtight containers.

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