Pumpkin, chia and rosemary scones

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

First published: May 2016

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

Total cost: $10.00 / $1.00 per serve

(at time of publication)

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

Instructions

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 126cal

Kilojoules 530kJ

Protein 6g

Total fat 2g

–Saturated fat 0g

Carbohydrates 20g

–Sugars 2g

Dietary fibre 2g

Sodium 130mg

Calcium 80mg

Iron 0.5mg

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.

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