Pumpkin and Passionfruit Scones

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Serves: 18


    • 250g pumpkin, peeled, diced and cooked
    • 2 tablespoons sugar
    • 3 tablespoons margarine
    • 1 egg, lightly beaten
    • ⅓ cup So Good Regular soy milk
    • 4 passionfruit, pulped
    • 2 ½ cups wholemeal self-raising flour
    • 1 cup white self-raising flour
    • ¼ teaspoon salt


    1. Place warm cooked pumpkin in a bowl and mash with sugar and margarine until smooth. Stir through egg, soy milk and passionfruit.
    2. Sift flour and salt into warmed pumpkin mixture and stir through.
    3. Turn onto a lightly floured surface and knead lightly. Pat dough out into a 17 x 27cm lamington tin. With a floured knife, score dough, almost through, into 18 squares. Brush with extra soy milk.
    4. Bake at 220°C for 15 minutes or until risen and golden.

    Nutrition Information

    488kJ (107cal). Protein 4g. Fat 3g. Carbohydrate 19g. Sodium 133mg. Potassium 163mg. Iron 1mg. Fibre 3g.