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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
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.
You can serve the scones warm or at room temperature.
Calories 126 cal
Kilojoules 530 kJ
Total fat 2 g
Saturated fat 0 g
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