Low-Fat Pumpkin Scones - cooking recipe

Ingredients

2 1/2 cups self-raising flour
1/2 cup sugar
1 tablespoon butter
1 cup cooked pumpkin
1 egg, lightly beaten
1 pinch salt
50 ml milk
canola cooking spray

Preparation

Preheat oven to 220\u00b0C.
Cream butter and sugar together.
In a large bowl, place flour and salt.
Add the egg, pumpkin, creamed butter and sugar and milk to dry mixture and mix with a wooden spoon until just combined.
Depending on the wetness of the mixture, you may need to add a little more milk.
Lightly grease muffin tray with canola spray and spoon mixture into tray.
Bake at 220C for 10-15 mins, or until tops of muffins spring back when lightly touched.