926
Ingredients
- 250g pumpkin, chopped
- ½ zucchini, grated
- 21/2 cups of self-raising flour, wholemeal, white or a mixture of both
- 1 tablespoon caster sugar
- ½ teaspoon nutmeg
- 50g margarine
- 1/2 cup of tasty cheese, grated
- ½ cup of milk
- ¼ cup of cheese, grated to sprinkle on top
- 1teaspoon of finely chopped parsley (optional)
Instructions
- Preheat the oven to 200° C.
- Grease and line a tray with baking paper.
- Cook pumpkin until soft. Drain if necessary. Mash and allow to cool.
- Place flour, sugar and nutmeg in a medium-sized bowl. Use fingertips to rub in the margarine until combined. (Add parsley).
- Stir in cheese, zucchini, and pumpkin. Make a well in the centre of the mixture; add enough milk to make a soft, sticky dough.
- Turn dough onto a lightly floured surface, and GENTLY knead until smooth.
- Press dough out to 2cm thickness and cut out round shapes, using a cutter or a rim of a glass. (If you dust the cutter or glass rim in flour it makes cutting the scone shapes easier).
- Place on a prepared baking tray and spray tops with olive oil and sprinkle with grated cheese.
- Bake, uncovered for 15-20minutes or until golden brown.
- Serve hot.
Tips
- Preparation time 15- 30 minutes.
- Freeze individually wrapped scones for snacks.
- Serve with cherry tomatoes, cucumber and capsicum slices for toddlers’ lunch.
- Cut scones in half and freeze them on an entertaining plate, it is then ready for any occasions that may arise.
Serve
Makes about 16 scones.
Nutritional Info
- Vitamin A
- Vitamin C
- Vitamin E
- Folate
- Fibre
- Calcium
- Protein
