Pumpkin SconesOh yeah baby!!!!!!
If you love pumpkin then this gorgeous Pumpkin Scones recipe is a keeper!
They are fluffy and delicious, perfect with jam and cream, or some golden syrup and butter… Hmmmm yum!!!! This is a great way to use up any leftover mashed pumpkin you might have left in your fridge!
serves
12time needed
prep cookingredients
6difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 45g serve |
Qty per 100g |
|
| Energy | 755kJ | 1661kJ |
| Protein | 2.92g | 6.42g |
| Fat,total | 3.19g | 7.01g |
| -saturated | 1.81g | 3.98g |
| Carbohydrate | 21g | 46g |
| -sugars | 6.3g | 13.8g |
| Dietary Fibre | 0.38g | 0.84g |
| Sodium | 346mg | 761mg |
Ingredients
- 1 tbsp Butter
- 1/2 cup Sugar
- 1/4 tsp Salt
- 1 Egg
- 1 cup Pumpkin mashed, cold
- 2 cups Self Raising Flour
Method
- Preheat oven to 225 degrees.
- Beat together butter, sugar and salt with electric mixer.
- Add egg, then pumpkin and stir in the flour.
- Turn on to floured board and cut.
- Place in tray on top shelf of oven and bake for 15-20 minutes.
