1 cup, pumpkin, cooked, drained and mashed
1 1/2 cup white self-raising flour
1 1/2 cup wholemeal self-raising flour
1/4 tsp salt
1/2 cup sugar
1 tbsp margarine
3/4 cup low-fat milk
2 tbsp low-fat plain yoghurt
Preheat oven to 200 degrees fan forced. Sift flour and salt into a bowl, add sugar and cinnamon. Add margarine and rub in using fingertips until the mixture resembles fine bread crumbs.
Mix yoghurt with the milk and add to a well in the middle of the flour mixture; mix quickly with a knife to form soft dough. Strain mashed pumpkin before adding to dough. Turn onto a floured board or bench and knead lightly.
Press out to form a square or rectangle about 1-1 1/2 centimetres thick, cut into even sized squares. Place onto a baking tray that has been light dusted with flour. Brush the tops with extra milk and bake for 10-12 minutes or until golden brown.
Makes 16 medium scones.