Roast pumpkin, red onion and cheese scone

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Allergen – Contains gluten, dairy. Egg free. Vegetarian.

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Roast pumpkin, red onion and cheese scones

g Best choice V Vegetarian EF Egg free Snack

Ingredients

Self-raising flour - 185 grams (Sifted)

Skim milk powder - 20 grams

Red onion - 60 grams (Fine dice, sautéed)

Nutmeg - Pinch

Pumpkin - 125 grams (Peeled, diced)

Milk - ¼ cup (Skim)

Cheese – grated - 60 grams (Light)

Self-raising flour - 375 grams (Sifted)

Skim milk powder - 40 grams

Red onion - 120 grams (Fine dice, sautéed)

Nutmeg - ¼ tspn

Pumpkin - 250 grams (Peeled, diced)

Milk - 125 ml (Skim)

Cheese – grated - 120 grams (Light)

Self-raising flour - 1.90kg (Sifted)

Skim milk powder - 200 grams

Red onion - 600 grams (Fine dice, sautéed)

Nutmeg - 1 ½ tspn

Pumpkin - 1.25 kg (Peeled, diced)

Milk - 625 ml (Skim)

Cheese – grated - 600 grams (Light)

Method

Pre heat the oven to 190oc.
Spray an oven tray and cook the pumpkin in the oven until browned slightly and soft, remove, tip into a bowl and mash.
In another bowl combine sifted flour, milk powder, sautéed red onion, nutmeg, pumpkin and cheese. Make a well in the centre, add the milk and combine to a dough.
Tip the dough out on to a lightly floured surface and knead to bring together.
Flatten out to approx. 1-1 ½ cm thick and cut out with a cutter to desired size, re knead and repeat until all the dough is used.
Put together on a tray with the scones just touching each other in a group. Bake at 190oc for 12 – 18 minutes or until the scones feel cooked when checked in between the joins.
Serve warm.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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