Pumpkin Scones

Joel Feren

Ingredients:

Makes 12

½ cup Glucerna powder
2½ cups self-raising flour
1.5 cups mashed pumpkin
1 egg
60g butter, softened
½ cup milk
½ tsp. nutmeg
Salt and pepper to taste

Method:

Preheat oven to 180°C and line baking tray with baking paper.
Add butter to a large mixing bowl and beat with an electric mixer.
Mix in pumpkin and egg and beat to combine.
Add milk, flour, Glucerna powder, nutmeg and seasoning and gently stir to combine.
Place dough onto a floured bench top and knead.
Using a cookie cutter, cut dough into small circles and place onto baking tray.
Bake in oven for 15 minutes or until golden.

Serve with cream cheese.

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