Pumpkin and Date Wholemeal Scones
Serves: 10
Prep time: 20 minutes
Cook time: 15-20 minutes
½ serves per portion
Recipe courtesy of Cheryl Hannant, Mount Larcom Branch
Ingredients:
- 1 egg
- 2 tablespoons butter, softened
- ¼ cup sugar
- 1 cup cooked mashed pumpkin, cooled
- ¾ cup milk (or slightly more)
- 2 cups wholemeal self-raising flour
- 2 cups self-raising flour
- 1 cup pitted dates, chopped
Method:
- PREHEAT oven to 200°C.
- BEAT the egg, butter, sugar, pumpkin and milk together.
- ADD the flours and dates.
- STIR with a knife or spatula until just combined. It makes a soft, moist, sticky dough.
- PLACE on a well-floured surface and gently pat the dough out to a thickness of 20mm to 25mm.
- CUT with a scone cutter and place on a tray lined with baking paper.
- BAKE in preheated oven for 15 to 20 minutes.
- REMOVE from tray and cool on a rack.
What's Great About It:
The QCWA know how to make scones! Health-a-sized with vegetables, fruit and wholemeal flour, these are a quick and delicious snack.
