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Ingredients
Pumpkin Scones
- Ingredients
- 250 grams Pumpkin (or Hokkaido)
- 1 garlic clove
- 60 grams softened butter
- 1 tsp Curry powder
- salt
- 1 Red chili pepper
- 2 scallions
- 250 grams Pastry flour
- 2 tsps Baking powder
- 50 grams grated Cheese (such as cheddar)
- 100 grams Yogurt (0.1% fat)
- Pastry flour (for working surface)
- softened butter (for the baking sheet)
- 1 egg yolk
Cube the pumpkin. Peel and chop the garlic. Sautée in a small pot with the pumpkin and 1 tablespoon of butter. Add the curry powder and pour in a little water. Salt and keep covered for about 20 minutes until soft. Uncover and let the liquid evaporate completely. Purée with a blender and let cool.
Rinse, halve and finely chop the chile peppers. Rinse and finely chop the scallions.
Preheat the oven to 200°C (approximately 400°F).
Mix the flour with the baking powder, cheese, a pinch of salt, the remaining butter, the pumpkin purée, chile peppers, scallions and as much yogurt as it takes for the dough to stick together. Knead until smooth.
Use your hands to form 12-14 balls from the dough. Place on a buttered baking sheet.
Beat the egg yolks with 2 tablespoons of water and spread over the dough balls. Bake in hot oven for about 20 minutes, or until golden brown.
Let cool and serve with butter as desired.
(Percentage of daily recommendation)
| Calorie | 136 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |