Pumpkin Scone
60 mins 
Makes approx.12 
INGREDIENTS
Metric
Imperial
- 1 packet SASKO SCONE MIX
- 90 g butter
- 200 g cooked pumpkin
- 80 ml yoghurt
- 1 extra large egg
- 1/4 tsp mixed spice
- SASKO CAKE WHEAT FLOUR to lightly cover surface
- Butter
- Jam
- Cheese
- Whipped Cream
- 1 Packet SASKO SCONE MIX
- 3.17 oz butter
- 7.05 oz cooked pumpkin
- 2.70 oz yoghurt
- 1 extra large egg
- 1/4 tsp mixed spice
- SASKO Cake Wheat Flour to lightly cover surface
- Butter
- Jam
- Cheese
- Whipped Cream
METHOD
- Preheat the oven to 190*C and grease a large baking try.
- Mash the pumpkin up finely along with the mixed spice, add the egg and yoghurt and stir to combine. Place the scone mix into a mixing bowl, cut the butter into cubes and then rub the butter into the scone mix by hand.
- Add the pumpkin mixture to the scone mix and cut the mixture together using a knife until combined. (Do not over mix.). Gently press the dough flat (2cm in height) on a lightly floured surface.
- Cut into rounds with a cookie cutter/cup and place the scones, 5cm apart, on the greased baking tray. Bake for 12-15 minutes until golden brown.
- Serve warm with butter, jam, cheese and whipped cream
6 
