Low-Fat Pumpkin Scones

1. 1

   Preheat oven to 220u00b0C.

2. 2

   Cream butter and sugar together.

3. 3

   In a large bowl, place flour and salt.

4. 4

   Add the egg, pumpkin, creamed butter and sugar and milk to dry mixture and mix with a wooden spoon until just combined.

5. 5

   Depending on the wetness of the mixture, you may need to add a little more milk.

6. 6

   Lightly grease muffin tray with canola spray and spoon mixture into tray.

7. 7

   Bake at 220C for 10-15 mins, or until tops of muffins spring back when lightly touched.

* Per serving · 4 servings · Values may vary.

No additional tips available.