Pumpkin and Cinnamon Scones

• 3 cups self-raising flour
• 1/4 cup grape seed oil
• 1 cup light milk
• 2tsp cinnamon
• 1 tbsp caster sugar
• 1/2 cup butternut pumpkin, mashed (250g raw pumpkin)

Topping

1. 1 cup mixed berries
2. ½ light Greek yogurt

1. Preheat oven to 200 degrees fan forced. Line a baking tray with baking paper.
2. In a large bowl sift flour, sugar and cinnamon. Mix until well combined.
3. In a seperate bowl combine milk and oil whisk until combined.
4. Make a well in the centre of the dry mixture and add milk mixture and pumpkin.
5. Fold together until a dough forms.
6. Turn out on to a floured bench and knead until smooth. Add flour to dough if sticky and wet.
7. Using a rolling pin, roll out the dough until it is 2cm thick.
8. Using a circle cutter, cut out scones.
9. Place scones on prepared baking tray and brush with some milk and bake for 12-15 minutes or until golden and hollow.
10. In a saucepan on medium heat add berries and stir until heated through and liquid occurs.
11. Top scones with yoghurt and berries, serve and enjoy!

• Energy: 149 cals
• Total fat: 3.9g
• Saturated fat: 0.4g
• Carbohydrates: 25.7g
• Sugar: 2.8g
• Protein: 4.2g