Articles & Recipes
Pumpkin Scones
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
1 tabsp mono/polyunsaturated margarine (20grams)
¼ cup sugar (55grams) or equivalent substitute
1 tabsp hot water (20ml)
1 egg or low cholesterol egg mix (50grams)
1 heaped cup cold sieved pumpkin (170grams)
2 cups wholemeal self raising flour (280grams)
Method
Blend margarine and sugar with hot water.
Beat in egg and pumpkin.
Stir in flour and mix until no dry areas are left.
If pumpkin is dry, add a little more water to give a drop consistency.
Using two spoons drop mixture onto a greased biscuit tray.
Bake in a 1800C oven for 10 to 12 minutes.
Scones may be frozen and reheated in a oven or microwave oven.
Serves : 20
Quantity per Serve : 1 scone
Nutrients per Serve :
KJ 269, Calories 65, Carbohydrates(grams) 11, Fat(grams) 1
Note
Vegetarian
Tips
These freeze beautifully and reheat for afternoon teas, school lunches etc. When made with sweetener the KJ- 229, Calories-56, and the carbohydrate is 8 grams per serve.