Friday, November 8, 2024
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Pumpkin scones

Pumpkin scones make a scrumptious and nutritious snack. This recipe serves 12 so retailer leftovers in an hermetic container within the fridge for 3-4 days or freeze particular person serves to defrost and reheat as required.

pumpkin scones


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Pumpkin Scones

Pumpkin Scones

Votes: 106
Score: 3.74
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Elements

  • 1 cup pumpkin, peeled and cubed (120 grams)
  • 2 tbs butter (32 grams)
  • 3 cups wholemeal self-raising flour (360 grams)
  • 2 free-range eggs (100 grams)
  • 2 tbs reduced-fat milk of selection (40 mls)
  • 1 tbs reduced-fat Greek pure yoghurt (20 grams)
  • 1/4 cup pumpkin seeds (pepitas) (45 grams)


Elements

  • 1 cup pumpkin, peeled and cubed (120 grams)
  • 2 tbs butter (32 grams)
  • 3 cups wholemeal self-raising flour (360 grams)
  • 2 free-range eggs (100 grams)
  • 2 tbs reduced-fat milk of selection (40 mls)
  • 1 tbs reduced-fat Greek pure yoghurt (20 grams)
  • 1/4 cup pumpkin seeds (pepitas) (45 grams)
Pumpkin Scones

Votes: 106
Score: 3.74
You:

Charge this recipe!


Directions

  1. Steam pumpkin within the microwave or on the stovetop till very tender. Blitz in a meals processor to type a puree, including some water if required, to skinny.

  2. Preheat oven to 180C. Line a baking tray with baking paper.

  3. Rub butter into the flour till it resembles breadcrumbs.

  4. Add pumpkin puree, combine to mix, then add eggs, milk and yoghurt.

  5. Roll out the dough onto a well-floured floor till it’s 3cm thick.

  6. Use a spherical cookie cutter to chop the dough into 12 rounds. Place rounds on the ready tray and sprinkle every one with some pumpkin seeds.

  7. Brush with slightly additional milk earlier than baking for 10 – 12 minutes.

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