350g pumpkin, peeled, seeded & roughly chopped
350g sweet potato, peeled & roughly chopped
2 ½ cups wholemeal self-raising flour
Pinch of salt
50g cold margarine
¼ cup reduced-fat milk
Pumpkin seeds for sprinkling
Fill a saucepan with water and bring to the boil. Add the pumpkin and sweet potato, cover, reduce heat and simmer for 15 minutes until both the sweet potato and pumpkin is tender. Drain well and mash. Cool.
Pre-heat the oven to 225oC. Line a baking tray with baking paper.
Sift the flour and salt into a large bowl. Return the husks to the bowl. Rub the margarine into the flour mixture until it resembles breadcrumbs.
Add the pumpkin and sweet potato mash and milk. Mix with a flat bladed knife until it all just starts to hold together.
Form the dough into a rough ball and turn out onto a floured surface. Using a rolling pin, roll the dough to about 3cm thick. Using a 5cm pastry cutter, cut the scones out and place on the baking tray. Brush the scones with a little extra milk and sprinkle with pumpkin seeds. Bake for 10-15 minutes, or until golden.
Use leftover roast pumpkin and sweet potato for a greater depth of flavour.
You can add sultanas for a slightly sweeter scone.