Pumpkin Scones


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.

*Stock image.