Pumpkin Scones

Ingredient

Makes 12

60 g (1/4 cup) Flora pro-activ spread
2 tablespoons caster sugar
1 teaspoon finely grated lemon rind
1 cup mashed pumpkin
1 egg, lightly beaten
21/2 cups self-raising flour
1/2 teaspoon mixed spice
reduced fat milk, approximately 1/4 cup
Flora pro-activ spread, 1 teaspoon extra per scone, for spreading

Method

Preparation Time 10 minutes
Cooking Time 20 minutes

1. Preheat oven to 230°C. Cream Flora pro-activ with sugar and lemon rind. Add mashed pumpkin and beat well.

2. Stir in egg, sifted flour and mixed spice and add sufficient milk to make a soft dough.

3. Turn dough onto a floured surface and knead lightly. Press out to 2cm thickness and cut into rounds. Place on a lightly greased oven tray, brush tops with milk and bake for 12-15 minutes, or until golden brown.

Hint: Microwave the pumpkin, drain well and mash until smooth. Allow to cool thoroughly before using in this recipe.

This recipe is brought to you by Flora. If you are on a calorie or fat controlled diet, please check the nutritional value of each recipe in the recipe PDF.