Pumpkin and sweet potato scones

Step 1
Fill a saucepan with water and bring to the boil. Add the pumpkin and sweet potato, cover, reduce heat and simmer for 15 minutes until both the sweet potato and pumpkin are tender.

Step 2
Drain well and mash. Cool.

Step 3
Pre-heat the oven to 225^oC. Line a baking tray with baking paper.

Step 4
Sift the flour and salt into a large bowl. Return the husks to the bowl.

Step 5
Rub the margarine into the flour mixture until it resembles breadcrumbs.

Step 6
Add the pumpkin and sweet potato mash and milk. Mix with a flat bladed knife until it all just starts to hold together.

Step 7
Form the dough into a rough ball and turn out onto a floured surface. Using a rolling pin, roll the dough to about 3cm thick.

Step 8
Using a 5cm pastry cutter, cut the scones out and place on the baking tray.

Step 9
Brush the scones with a little extra milk and sprinkle with pumpkin seeds.

Step 10
Bake for 10-15 minutes, or until golden.

Serving suggestion: add sultanas for a slightly sweeter scone. 

© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website