INGREDIENTS
- ¾ Pumpkin – cooked & mashed
- Pinch of salt
- ½ teaspoon Baking Powder
- 2 cups self raising flour
- ½ cup lemonade
- ½ cup coconut cream
DIRECTIONS
- Using a large mixing bowl add the self raising flour and baking powder and combine, I like to make sure the baking powder is thoroughly mixed in prior to adding everything else. Now continue to add the pumpkin, lemonade, salt and coconut cream and gently fold it all together until you get a nice grainy look.
- Scatter some flour onto a clean surface and lightly knead your scone mixture together and shape into a rectangle about an inch high, using either a scone cutter or cookie cutter cut out your scones.
- Place your cut scones into baking tin, I used mini loaf tins for the Kambrook Air Chef and coated them with butter and flour.
- Preheat the Air Chef on 200° for 10 minutes. Cook for 10 minutes on 180°.
- Served beautifully with cream and jam with a cup of tea.
Tip: to quickly soften your pumpkin, cut your pumpkin up and place in a microwave safe bowl, cover the pumpkin with water and place in the microwave for 8 to 12 minutes or until soft enough to mash.
Recipes created and shared by Jeanine Vidot.
Hi there, my name is Jeanine......"hello Jeanine" and I am......, I am a mother, wife, sister, aunt, daughter, friend and to some an enemy (don't worry we all have them) I'm also me. I'm Australian born to Seychellois parents and married to a gorgeous bit of eye candy from Seychelles, he does have a name, Therance and we have two cheeky little girls, our A to Z, Ashley and Zahra. Everyday Mum is my personal blog on many things encountered in my everyday life as a mum and as a plain human being.
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