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PUMPKIN  SCONES  (Low  Fat  and  Sugar)

Pumpkin flesh makes a naturally sweet and golden coloured scone with added fibre, which is so easy to make.

Ingredients.

1 cup of prepared and cooked sweet pumpkin flesh. See method for preparation here.

2 cups sifted plain flour.

1 tsp baking powder and ½ tsp baking soda.

2 tsp mixed spice.

1 egg.

½ cup  raisins soaked in fruit juice.

¼ cup (60 ml) liquid vegetable oil.

Sugar to taste but none will be required for most tastes if a sweet pumpkin is used.

Method.

Measure out the flour, baking powder, baking soda and mixed spice and sift into a large bowl.

Beat the egg and the vegetable oil with a fork. Add the cooked pumpkin flesh and beat again with a fork until the mixture is like a thick sauce.

Add the liquid to the flour and stir with the fork until the ingredients have come together in  a ball.

Dust a baking tray with flour and flatten the ball of scone mixture into a round about 1 cm thick. Cut into segments.

Place into the oven and bake at 200 C for about 30 min until the scones feel springy to the touch.

To enjoy the scones, slice open while they are still warm and spread with homemade jam.