Low-fat Pumpkin Scones

Recipe by Claire Jane
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READY IN: 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 220°C.
  • Cream butter and sugar together.
  • In a large bowl, place flour and salt.
  • Add the egg, pumpkin, creamed butter and sugar and milk to dry mixture and mix with a wooden spoon until just combined.
  • Depending on the wetness of the mixture, you may need to add a little more milk.
  • Lightly grease muffin tray with canola spray and spoon mixture into tray.
  • Bake at 220C for 10-15 mins, or until tops of muffins spring back when lightly touched.
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