Pumpkin Scones 

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A very yummy way to increase the Vitamin A in your diet.

Suggestions:

Scones may be frozen and reheated in a oven or microwave oven.

Ingredients:

1 Tbsp mono/polyunsaturated margarine

1/2 cup sugar (110g)

1 Tbsp hot water (20ml)

1 egg or yolk-free egg substitute

1 cold sieved cooked pumpkin (170g)

2 cup 50% wholemeal self-raising flour (260g)

Directions:

Preheat oven to 180C.

Blend margarine and sugar with hot water.

Beat in egg pumpkin.Stir in flour and mix until no dry areas are left.

Using two spoons drop mixture onto a greased biscuit tray.

Bake in a moderate oven for 10 to 12 minutes.

Microwave Directions:

Prepare as directed but place 4 at a time on paper towel on a microwave dish at least 1cm apart.

Bake on HIGH for 1 1/2 to 2 minutes or until dry and puffy. Rotate every 30 seconds if no turn table.

Remove and cool on a wire rack.

Author:

Family Health Publications

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