Pumpkin, chia and rosemary scones

Make a batch of these pumpkin chia and rosemary scones, for a tasty twist on traditional scones. They're a great way to add a little more veg into your day and are easily made gluten free.

Serves: 10 (makes 10 scones)

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

250g pumpkin, peeled, cut into pieces (or 1 cup cooked mashed pumpkin)
1 egg, lightly beaten
¼ cup skim milk
2 cups self-raising flour
1 tablespoon chia seeds
2 teaspoons finely chopped fresh rosemary
200g reduced-fat ricotta, to serve

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Instructions

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1 Preheat oven to 200°C. Steam or microwave pumpkin pieces until tender; leave to cool slightly, then mash with a fork. Combine mashed pumpkin with egg and milk in a medium bowl.

2 Combine flour with chia seeds and rosemary in a mixing bowl. Add pumpkin mixture and stir until dough just combines. Turn dough out onto a floured work surface, then shape into a 3cm-deep round by hand.

3 Cut 10 rounds with a 5.5cm biscuit cutter (use offcuts for the last 2 scones). Put rounds on a floured baking tray and bake for 12—14 minutes.

4 Spread 1 tablespoon ricotta onto each scone and serve.

Variations

To pump up the veges, add 1/2 cup grated courgette or carrot to mixture in step 1.
Make it gluten free: Use gluten-free flour.

HFG tip

You can serve the scones warm or at room temperature.

Nutrition Info (per serve)

Calories 126 cal

Kilojoules 530 kJ

Protein 6 g

Total fat 2 g

Saturated fat 0 g

Carbohydrates 20 g

Sugar 2 g

Dietary fibre 2 g

Sodium 130 mg

Calcium 80 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.