Pumpkin, chia and rosemary scones
Time to make: 30 mins
( Hands-on time: 10 mins )
Total cost: $ 10.00 / $ 1.00 per serve
(at time of publication)
250g pumpkin, peeled, cut into pieces (or 1 cup cooked mashed pumpkin)
1 egg, lightly beaten
1/4 cup trim milk
2 cups self-raising flour
1 tablespoon chia seeds
2 teaspoons finely chopped fresh rosemary
200g reduced-fat ricotta, to serve
Total fat 2g
Saturated fat 0g
Dietary fibre 2g
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.
2 Combine flour with chia seeds and rosemary in a mixing bowl. Add pumpkin mixture and stir until dough just combines. Turn dough out onto a floured work surface, then shape into a 3cm-deep round by hand.
3 Cut 10 rounds 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.
4 Spread 1 tablespoon ricotta onto each scone and serve.
- To pump up the veges, add 1/2 cup grated courgette or carrot to mixture in step 1.
- Make it gluten free: Use gluten-free flour.
You can serve the scones warm or at room temperature.
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