Pumpkin and Passionfruit Scones

Sanitarium Health and Wellbeing New Zealand

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Pumpkin and Passionfruit Scones

Pumpkin and Passionfruit Scones

Passion Scones

15 minutes preparation
15 minutes cooking
easy difficulty
18 serves

Ingredients

250g pumpkin, peeled, seeded, diced & cooked
2 tablespoons sugar
3 tablespoons margarine
1 egg, lightly beaten
1/3 cup So Good soymilk
4 passionfruit, pulped
2 1/2 cups wholemeal self-raising flour
1 cup white self-raising flour
1/4 teaspoon salt

Method

Drain warm cooked pumpkin. Place in a bowl and mash with sugar and margarine until smooth. Stir through egg, So Good and passionfruit.
Sift flour and salt into warmed pumpkin mixture and stir through.
Turn onto a lightly floured surface and knead lightly. Pat dough out into a 17 x 27cm lamington tin.
With a floured knife, score dough, almost through, into 18 squares. Brush with a little extra So Good.
Bake in a very hot oven, 220°C, for 15 minutes or until risen and golden. Makes 18.

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