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Pumpkin scones make a scrumptious and nutritious snack. This recipe serves 12 so retailer leftovers in an hermetic container within the refrigerator for 3-4 days or freeze person serves to defrost and reheat as required.
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Substances
- 1 cup pumpkin, peeled and cubed (120 grams)
- 2 tbs butter (32 grams)
- 3 cups wholemeal self-raising flour (360 grams)
- 2 free-range eggs (100 grams)
- 2 tbs reduced-fat milk of selection (40 mls)
- 1 tbs reduced-fat Greek herbal yoghurt (20 grams)
- 1/4 cup pumpkin seeds (pepitas) (45 grams)
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Directions
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Steam pumpkin within the microwave or at the stovetop till very delicate. Blitz in a meals processor to shape a puree, including some water if required, to skinny.
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Preheat oven to 180C. Line a baking tray with baking paper.
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Rub butter into the flour till it resembles breadcrumbs.
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Upload pumpkin puree, combine to mix, then upload eggs, milk and yoghurt.
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Roll out the dough onto a well-floured floor till it’s 3cm thick.
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Use a spherical cookie cutter to chop the dough into 12 rounds. Position rounds at the ready tray and sprinkle every one with some pumpkin seeds.
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Brush with slightly further milk prior to baking for 10 – 12 mins.
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