Pumpkin, chia and rosemary scones
Please log in to save or rate. Serves: 10 (makes 10 scones)Time to make: 30 mins (Hands-on time: 10 mins, Cooking time: 20 mins)
Total cost: $4.00 / $0.40 per serve
(at time of publication)
- 250g Kent pumpkin, peeled, cut into pieces (or 1 cup cooked mashed pumpkin)
- 1 egg, lightly beaten
- 1/4 cup reduced-fat milk
- 2 cups self-raising flour
- 1 tablespoon chia seeds
- 2 teaspoons finely chopped rosemary leaves
- 200g reduced-fat smooth ricotta, to serve
Nutritional information (per serve)
Instructions
Step 1 Preheat oven to 200°C. Steam or microwave pumpkin pieces until tender; leave to cool slightly, then mash with a fork. Combine mashed pumpkin with egg and milk in a medium bowl.
Step 2 Combine flour with chia seeds and rosemary in a mixing bowl. Add pumpkin mixture stir until dough just combines. Turn dough out onto a floured work surface, then shape into a 3cm-deep round by hand.
Step 3 Cut 10 rounds from dough with a 5.5cm biscuit cutter. (Use offcuts for the last 2 scones.) Put rounds on a floured baking tray and bake for 12–14 minutes, or until risen.
Step 4 Spread 1 tablespoon ricotta onto each scone and serve.
Variations
Pump up the veg! Add 1/2 cup grated zucchini or carrot to mixture in step 1.
HFG tip
You can serve these scones warm or at room temperature.
About this recipe
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