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Pumpkin Scones

  • Servings: 12
  • Prep time:
  • Total time: 14 min

    INGREDIENTS

  • Pinch of salt
  • 1 Tbsp sugar
  • 200g cooked pumpkin
  • 1 cup Kellogg's® Corn Flakes
  • 2 cups self raising flour
  • 2 tsp baking powder
  • 1/4–1/3 cup milk
  • 1 egg

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DIRECTIONS

Pre-heat oven to 220°C. In a large bowl, combine flour, baking powder, sugar and salt, mix well. Add the Kellogg's® Corn Flakes. Whisk together the egg and pumpkin puree and roughly combine with the flour mixture. Add 1/4 cup of milk to the mixture and combine well.*If mixture is too dry add remaining milk. Turn out onto a floured surface and roll out to a 5cm thick rectangle. With a sharp knife, score top of scone to make 12 portions. Place on a lined baking tray. Bake on middle shelf for 12-14 minutes until well puffed and golden. Remove from oven and allow to cool on a clean tea towel.

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