Ingredients
- ¼ cup polyunsaturated oil
- ½ cup sugar
- 2 eggs, lightly beaten
- 1 cup cooked mashed pumpkin, cooled (approximately 250g)
- 2½ cups self raising flour
- Cinnamon sugar
Method
- Preheat oven to 200°C, line a baking tray with non stick baking paper
- Mix oil and sugar in a medium sized bowl until well combined
- Add eggs and mashed pumpkin
- Gently fold through flour to make a soft dough
- Pat out very gently to a rough square, 3 – 4cms high. Be careful not to over handle or knead
- Use a 4 – 5cm floured cutter to cut out scones
- Place on baking tray and sprinkle lightly with cinnamon sugar
- Bake for 15 to 20 minutes or until golden brown and sound hollow when tapped on the top.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 707kJ | 1136kJ |
| Protin | 3.7g | 5.9g |
| Total fat | 5.1g | 8.2g |
| Saturated fat | 0.5g | 0.8g |
| Carbohydrate | 26.4g | 42.4g |
| Sugars | 9.2g | 14.8g |
| Dietary Fibre | 1.6g | 2.5g |
| Sodium | 183mg | 294mg |
