Pumpkin Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Self-raising white flour (UK), 300 gPinch saltPumpkin 250 gramsEgg substitute, 1 egg beatenNuttelex lite, 20 gram(s)Oat Milk 100ml, .5 serving
Pre heat oven to 200C
Steam pumpkin then dry out in oven and puree.
Sift flour, salt
rub in marg or butter (low fat marg used in calculation) and pumpkin
mix in egg (egg substitute used in calculation)
add milk up to 1/4 cup to form soft dough
shape into a flat round about 1-2" thick on greased and floured baking tray
using a floured butter knife, cut into 12 scones (you don't have to slice right through)
bake for 15-20mins until hollow sounding when tapped underneath
Number of Servings: 12
Recipe submitted by SparkPeople user HEYGEORGIE.
Steam pumpkin then dry out in oven and puree.
Sift flour, salt
rub in marg or butter (low fat marg used in calculation) and pumpkin
mix in egg (egg substitute used in calculation)
add milk up to 1/4 cup to form soft dough
shape into a flat round about 1-2" thick on greased and floured baking tray
using a floured butter knife, cut into 12 scones (you don't have to slice right through)
bake for 15-20mins until hollow sounding when tapped underneath
Number of Servings: 12
Recipe submitted by SparkPeople user HEYGEORGIE.
Nutritional Info Amount Per Serving
- Calories: 102.6
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 109.4 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 0.8 g
- Protein: 2.9 g
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