Pumpkin/Zucchini & Cheese Scones

Pumpkin/Zucchini & Cheese Scones


250g pumpkin, chopped

½ zucchini, grated

21/2 cups of self-raising flour, wholemeal, white or a mixture of both

1 tablespoon caster sugar

½  teaspoon nutmeg

50g margarine

1/2 cup of tasty cheese, grated

½ cup of milk

¼  cup of cheese, grated to sprinkle on top

1teaspoon of finely chopped parsley (optional)


Preparation time 15- 30 minutes.

Freeze individually wrapped scones for snacks.

Serve with cherry tomatoes, cucumber and capsicum slices for toddlers lunch.

Cut scones in half and freeze on entertaining plate, it is then ready for any occasions that may arise.


Preheat oven to 200° C.

Grease and line a tray with baking paper.

Cook pumpkin until soft. Drain if necessary. Mash and allow to cool.

Place flour, sugar and nutmeg in a medium sized bowl. Use finger tips to rub in margarine until combined. (Add parsley).

Stir in cheese, zucchini, and pumpkin. Make a well in the centre of the mixture; add enough milk to make soft, sticky dough.

Turn dough onto a lightly floured surface, and GENTLY knead until smooth.

Press dough out to 2cm thickness and cut out round shapes, using a cutter or a rim of a glass. (If you dust the cutter or glass rim in flour it makes cutting the scone shapes easier).

Place on prepared baking tray and spray tops with olive oil and sprinkle with grated cheese.

Bake, uncovered for 15-20minutes or until golden brown.

Serve hot.


Makes about 16 scones.

Nutritional Info