500 g, chopped
1 x 3 second spray(s)
white self-raising flour
2½ cup(s), (375g)
table salt, iodised
⅛ tsp, 1 pinch
¼ tsp, freshly ground
reduced fat oil spread
½ cup(s), (125ml), 1tsp for brushing
- Boil, steam or microwave pumpkin until very tender. Drain. Mash in a medium bowl until smooth.
- Preheat oven to 220˚C or 200˚C fan-forced. Lightly spray a baking tray with oil and dust with a little plain flour.
- Sift flour, sugar, salt and nutmeg into a large bowl. Using fingertips, rub in spread until mixture resembles breadcrumbs. Gently stir in milk (see tip) and cooled pumpkin until just combined. Knead dough on lightly floured surface for 30 seconds or until just smooth.
- Press dough out to 2cm thickness. Using a 5cm round cutter dipped in flour, cut 20 scones from dough, rerolling scraps if necessary. Place on prepared tray so they are just touching. Lightly brush tops with extra milk. Bake for 14-16 minutes or until browned and bases sound hollow when tapped. Serve.